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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 350F for 30 minutes or until squash is tender.

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