Preheat oven to 375°. Cut each squash in half; scoop out and discard seeds and pulp.
Trim tip off bottom if necessary so that each squash cup stands up straight Fill each squash cup with 1/4 cup pineapple 1/4 tsp margarine, and a sprinkle of cinnamon.
Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of 1/2 inch. Cover pan tightly with foil.
Bake 1 hour or until squash is tender and can be easily pierced with a fork.Servings: 4