Stuffed Acorn Squash

Stuffed Acorn Squash

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