Cut the
squash in half from stem to base and scoop out the seeds. Place in a
vegetable steamer and cook until tender when pierced with a fork, about
30 minutes.
While the
squash cooks, combine the orange juice concentrate, white grape juice
concentrate, cornstarch, ginger, miso, and 1/2 cup water in a saucepan.
Stir to mix, then cook over medium heat, stirring constantly, until
clear and slightly thickened. Stir in the pineapple.
When the
squash is tender, arrange both halves, cut side up, on an ovenproof
platter. Preheat the oven to 350F. Using a spoon, gently loosen some of
the squash flesh from the skin and spread it evenly within the shell,
filling in the seed cavity (leave enough flesh attached to the shell so
that it maintains its shape). Spread the pineapple mixture evenly over
the top, then sprinkle lightly with Sucanat. Bake in the preheated oven
for 10 minutes.
This sweet
dish is a swashbuckler of a squash recipe !
