Pineapple-Stuffed Acorn Squash
Makes: 4 servings
- 2 Acorn squash (medium)
- 1 c Nonfat cottage cheese
- 1/3 c Pineapple, well-drained
- 1/4 c Fresh parsley, minced
- 1 T Scallions, minced
Cut the squash in half lengthwise; scoop out and
discard the seeds. Place, cut side down, in a 7" x
11" baking dish. Microwave on high for 3 minutes.
Rearrange the pieces. Microwave on high for 4 minutes,
or until easily pierced with a fork. Flip the pieces
so that the cut sides are facing up. In a small bowl,
mix the cottage cheese, pineapple, parsley and scallions.
Spoon into the squash cavities. If desired, microwave
on high for 1 minute to slightly heat the filling.