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Three-Cheese Filled Squash

Three-Cheese Filled Squash With Heartland Stuffing


List of Ingredients





3 medium acorn squash (about 1 pound each)
Salt and pepper, to taste
2 tablespoons butter
2 1/2 cups cremini mushrooms, sliced (about 5 ounces)
1/2 cup dried cranberries
1 package quick-cooking wild rice (2.75 ounces)
1/2 cup coarsely chopped toasted walnuts
3 tablespoons finely chopped fresh sage or 11/2 teaspoons dried sage
1 cup shredded Colby cheese
1/2 cup shredded Muenster cheese
4 tablespoons shredded Parmesan cheese, divided



Recipe



Heat oven to 350 F. With a heavy knife, cut a thin slice from each end of the squash so they will sit flat. Cut each squash in half horizontally and scoop out the seeds and fibers. Discard the seeds and fibers and season the cavities with salt and pepper. Place squash halves in a 13- by 9-inch baking dish. Add a small amount of water to the bottom of the pan and cover with foil. Bake until squash is tender when pierced with tip of knife, about 45 minutes to 1 hour.

While squash is cooking, prepare stuffing. Heat butter in large skillet until hot. Add the mushrooms and sauté until tender, 4 to 5 minutes. Add the cranberries, uncooked rice, salt and pepper. Add the amount of water as indicated on the rice package. Heat mixture until boiling. Cover and reduce heat to low. Simmer until water is almost absorbed, about 5 minutes. Remove from heat. Stir in walnuts, sage, Colby cheese, Muenster cheese and 2 tablespoons Parmesan. Fill the cooked squash cavities with the rice and cheese mixture. Sprinkle the tops with remaining 2 tablespoons Parmesan. Return to oven and bake until cheese is melted, about 10 minutes.