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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 2 |
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Beautiful, savory, and sized for two. This makes a lot of stuffing and I think that you could fill two squash (to make 4 servings) if you wanted to. Of course you'd need to use the wedge of squash from the second as well. Ingredients:
1 acorn squash |
1 tablespoon canola oil (or butter if prefered) |
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 or 1 cup jarlsberg cheese, shredded |
1/4 cup sunflower seeds |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 450°F (230°C).
2. Lay squash on side and cut about one-third lengthwise in wedge; peel wedge, dice and reserve. Scoop out seeds from remaining squash; cut thin slice off each to level with cut side up. Place in microwaveable dish; microwave on High for 12 to 15 minutes or until tender.
3. Meanwhile, in nonstick skillet, melt butter over medium heat; cook reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes. Add mushrooms and garlic; cook for 2 minutes. Stir in tomato paste; cook for 1 minute.
4. In bowl, combine onion mixture, bread crumbs, Cheddar cheese, sunflower seeds, salt and pepper. Divide between squash, mounding as necessary; sprinkle with Parmesan cheese. Bake in oven for 7 to 10 minutes or until golden and heated through.
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