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Stuffed Squash for Two




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients





2 acorn squash
1 tablespoon butter (15 mL)
1 onion, minced
1/2 cup finely chopped celery (125 mL)
1/2 cup chopped mushrooms (125 mL)
2 cloves garlic, minced
2 tablespoons tomato paste (25 mL)
1 cup fresh bread crumbs (250 mL)
1 cup shredded Cheddar or Jarlsberg cheese (250 mL)
1/4 cup sunflower seeds (50 mL)
1/2 teaspoon salt (2 mL)
1/4 teaspoon pepper (1 mL)
2 tablespoons grated Parmesan cheese (25 mL)

Recipe



Preheat oven to 450ºF (230ºC).

Lay each squash on side. Cut about one-third of each 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.

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.

In bowl, combine onion mixture, bread crumbs, Cheddar cheese, sunflower seeds, salt and pepper. Divide between squash, mounding if necessary; sprinkle with Parmesan cheese. Bake in oven for 7 to 10 minutes or until golden and heated through.

Yield: 2 servings