Acorn Squash Pineapple Stuffed

  • 2 acorn squash (medium)
  • 1 c nonfat cottage cheese
  • 1/3 c pineapple, well-drained and crushed
  • 1/4 c fresh parsley, minced
  • 1 tbsp. scallions, minced

Cut the squash in half lengthwise; scoop out and discard the seeds. Place, cut side down, in a 7 x 11 inch 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.