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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 2 |
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A different way to prepare acorn squash from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. Ingredients:
1 acorn squash |
1 teaspoon minced onion |
1 teaspoon minced green bell pepper |
2 tablespoons butter |
1/2 cup american cheese (or your choice) or 1/2 cup cheddar cheese, grated (or your choice) |
1 cup soft breadcrumbs |
salt and pepper, to taste |
Directions:
1. Preheat oven to 400°F.
2. Bake squash about 35 minutes, or until tender; reduce oven temperature to 350°F.
3. Cut in half lengthwise and scoop out the center, leaving shells about 1/4 thick.
4. Discard seeds and membranes; mash the pulp and combine with remaining ingredients, using seasonings to taste.
5. Pile this mixture into the squash shells and place in oven to brown the tops.
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