Stuffed Acorn Squash

Ingredients:

2 acorn squash
2 carrots, grated
1 can (8 oz.) crushed pineapple
2 tbsp. dried white raisins
1/4 tsp. ginger

Directions: 

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.