3 med. acorn squash
1 (8 oz.) can crushed pineapple, drained
1/3 c. firmly packed brown sugar
3 tbsp. butter, softened
1/4 c. chopped pecans
1/2 tsp. cinnamon
3/4 c. water
Lemon twists (optional)

Cut squash lengthwise, remove seeds. Combine next five ingredients, mix well. Spoon into each squash half. Place in 13 x 9 inch pan, pour water into dish. Cover, bake at 375 degrees for 50 minutes, uncover and bake 10 minutes longer. Serves 6.