1 acorn or butternut squash
1 can crushed pineapple in its own juice
1 tbsp. canola oil
Salt and pepper to taste
1. Cut squash in half lengthwise and scoop out seeds.
2. Smear cut sides of squash and seed cavity with oil and sprinkle with salt and pepper.
3. Drain pineapple and mound it in seed cavities.
4. Bake at 350’F until soft, about 1 hour.
Cut in half lengthwise to serve.
Per serving (216g): 135 Calories, 3.6g fat, 0.2g sat fat, 27.5g carbohydrate, 1.4g protein, 2.4g fiber.