Pineapple Squash

2 md Acorn squash; (2 lbs) 4 1/2 diameter
8 oz (1 can) pinapple;unsweetened crushed with juice
2 ts Margarine;
1/2 ts 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.

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