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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