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Stuffed Squash for Two

Food Network Canada
YIELDS
2 servings
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Ingredients

2
acorn squash
1
Tbsp butter
1
onion, minced
½
cup finely chopped celery
½
cup chopped mushroom
2
cloves garlic, minced
2
Tbsp tomato, paste
1
cup fresh breadcrumbs
1
cup shredded cheddar or jarlsberg cheese
¼
cup sunflower seeds
½
tsp salt
¼
tsp pepper
2
Tbsp grated parmesan cheese
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Directions

Step 1

Lay each squash on side. Cut about one-third of each lengthwise in wedge; peel wedge, dice and reserve.

Step 2

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.

Step 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.

Step 4

In bowl, combine onion mixture, bread crumbs, Cheddar cheese, sunflower seeds, salt and pepper. Divide between squash, mounding if necessary; sprinkle with Parmesan cheese.

Step 5

Bake in oven for 7 to 10 minutes or until golden and heated through.

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