6 ounces Hereford Canned Cooked Ham — cut into 1/2-inch cubes
1/4 cup raisins
1/4 cup skim milk
1 tablespoon all-purpose flour
1/4 cup shredded sharp Cheddar cheese
Cut each squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a microwave-safe platter about 1 inch apart. Pierce squash several times with a fork. Microwave squash at HIGH about 10 to 12 minutes or until they are soft to the touch, rotating dish a half-turn after 5 minutes. Let squash stand about 3 minutes.
Combine pineapple, ham, and raisins; spoon into squash shells. Place on a microwave-safe platter; cover with heavy-duty plastic wrap and vent. Microwave at HIGH 1 to 2 minutes or until thoroughly heated. Set aside.
Combine milk and flour in a 2-cup glass measure; stir well. Microwave at HIGH 1 minute, stirring once. (Mixture will be thick.) Add cheese; stir well. Gradually add reserved pineapple liquid. Serve warm with squash.
Note: After squash cools, cut a thin slice from bottom so the shell will sit flatly on a plate.