2 acorn squash

2 carrots, grated

1 can (8 oz.) crushed pineapple

2 tbsp. dried white raisins

1/4 tsp. ginger

 

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

remaining ingredients and spoon into squash cavities. Bake at 350F for

30 minutes or until squash is tender.