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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Whether this feeds two or four depends upon the size of squash used. If serving for a main course, it is very filling! Ingredients:
2 acorn squash |
1 tablespoon butter |
1 onion, minced |
1/2 cup celery, finely chopped |
1/2 cup mushroom, chopped |
2 garlic cloves, minced |
2 tablespoons tomato paste |
1 cup fresh breadcrumb |
1 cup cheddar cheese, shredded |
1/4 cup sunflower seeds |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat the oven to 450 degrees F.
2. Lay each squash on its side.
3. Cut about one-third of each lengthwise in wedge; peel the wedge, dice and reserve.
4. Scoop out the seeds from the remaining squash; cut a thin slice off each to level with cut side up.
5. Place in a microwaveable dish; microwave on high for 12 to 15 minutes or until tender.
6. Meanwhile, in a nonstick skillet, melt the butter over medium heat; cook the reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes.
7. Add the mushrooms and garlic; cook for 2 minutes.
8. Stir in the tomato paste; cook for 1 minute.
9. In a bowl, combine the onion mixture, bread crumbs, cheddar cheese, sunflower seeds, salt and pepper.
10. Divide between the two squashes, mounding if necessary.
11. Sprinkle with parmesan cheese.
12. Bake in the oven for 7 to 10 minutes or until golden and heated through.
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