Pineapple Stuffed Acorn Squash

3 medium acorn squash
1 (8oz) can crushed pineapple, drained
1/3 cup firmly packed brown sugar
3 tablespoon butter or margarine, softened
¼ cup chopped Pecans
½ teaspoon ground cinnamon
¾ cup water
Lemon twists (optional)

Cut squash in half lengthwise and remove seeds. Set aside. Combine next 5 ingredients in a medium bowl; mix well. Spoon pineapple mixture into each squash half. Arrange squash in a 13x9x2 baking dish; pour water into dish. Cover and bake at 375° for 50 minutes. Uncover and bake 10 minutes longer.