Preparation:
Pierce squash several times with a fork; place on 2 layers of paper towels in the microwave. Microwave on high for 5-6 minutes or until slightly tender. Cool. Cut ends off squash; remove and discard seeds. Cut squash into 1-inch thick slices and arrange on a 13x9-inch baking dish. Combine pineapple juice and next 6 ingredients. Pour over squash. Bake at 350 degrees F or until squash is tender, basting frequently with glaze. |
