STUFFED ACORN SQUASH

Once again, from the UTJ’s Southern test kitchen, Chef Andrea Herrera presents another recipe suitable for Turkey day or any other day for that matter!

Stuffed Acorn Squash:

2 acorn squash
2 carrots, grated 1 can (8 oz.)
crushed pineapple 2 tbsp.
dried white raisins
1/4 tsp. ginger

Directions
Cut squash in half; scoop out seeds. Place in baking dish.

Combine remaining ingredients and spoon into squash cavities.

Bake at 350°F for 30 minutes or until squash is tender. For an extra treat sprinkle with brown sugar about 5 mins before the end of baking time!