Stuffed Acorn Squash

2 acorn squash
2 carrots, grated
1 (8 ounce) can crushed pineapple
2 tablespoons white raisins
1/4 teaspoon ground ginger

Cut squash in half; scoop out seeds. Place in baking dish. Combine remaining ingredients and spoon into squash cavities. Bake at 350 degrees F for 30 minutes or until squash is tender.