Pinapple Squash - serves 4

2 md acorn squash
8 oz (1 can) pinapple unsweetened crushed with juice
2 tsp margarine
1/2 tsp 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