Stuffed Acorn Squash



2 acorn squash
2 carrots, grated
1 can (8 ounces) crushed pineapple
2 Tablespoons dried white raisins
¼ teaspoon ginger


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

2. Combine remaining ingredients and spoon into squash cavities.

3. Bake at 350°F for 30 minutes or until squash is tender.


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