2 md Acorn squash; (2 lbs)

           -4 1/2 diameter
      8 oz (1 can) pinapple;unsweetened

           -crushed with juice
      2 ts Margarine;

    1/2 ts Ground cinnamon;

           Hot water
  Preheat oven to 375 degrees.  Cut each squash in half; scoop out and
  discard seeds and pulp.  Trim tip off bottom if necessary so that each
  squash cup stands up straight.  Fill each squash cup with 1/4 c
  pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon.  Put
  squash into a flat baking dish and pour hot water around bottoms of
  squash to the depth of 1/2 inch.  Cover pan tightly with foil.  Bake
  1 hour or until squash is tender and can be easily pierced with a

  fork.
  Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE;
  Low-sodium diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO:
  2g; FAT: 2g; SOD: 31mg; CHO: 0mg;

  Source: The Art of Cooking for the Daibetic by Mary Abbot Hess,
  R.D.,M.S. and Katharine Middleton
  Brought to you and yours via Nancy O'Brion and her Meal-Master