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Prep Time: 10 Minutes Cook Time: 44 Minutes |
Ready In: 54 Minutes Servings: 2 |
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Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge. Ingredients:
1 large acorn squash |
2 tablespoons butter |
2 tablespoons onions, chopped |
1/2 cup broccoli floret, chopped |
1/4 cup mushroom, chopped |
2 tablespoons celery, chopped |
2 tablespoons walnuts, chopped |
1/2 teaspoon brown sugar |
1/2 teaspoon soy sauce |
1 tablespoon fresh basil, chopped |
1/4 cup muenster cheese, grated |
Directions:
1. Heat oven to 400°F.
2. Cut squash in half and remove the seeds.
3. Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
4. While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
5. Sauté about 4 minutes.
6. Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
7. Check baking squash with a fork to see if it glides through the flesh.
8. Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
9. NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.
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