1 large acorn squash
4 tablespoons diced dried apricots
2 tablespoons chopped raw cashews
1 (15 oz) can unsweetened, crushed pineapple, juice reserved
2 tablespoons raisins
Cut the squash in half, remove seeds and bake face down in 1/2 of water for 45 minutes at 350.
Cover the apricots in a bowl with some of the pineapple juice. On top, add the pineapple, raisins, and cashews. Let stand and soak while the squash is cooking.
After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash's center. Cover with aluminum foil and bake covered for an additional 30 minutes.
Sprinkle with cinnamon, then put it back in the oven for 5 more minutes.