Pineapple Stuffed Acorn Squash Recipe
Ingredients
| Acorn squash - 2 medium, cut into half lengthwise | ||
| Nonfat cottage cheese - 1 cup | ||
| Pineapple - 1/3 cup, well-drained and crushed | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Scallions | 1 Tablespoon, minced | |
Directions
GETTING READY
1) From the squash halves, discard the seeds.
MAKING
2) In a 7X11 inch baking dish, place the halves, cut side facing down.
3) Microwave the squash on high for 3 minutes.
4) Now, rearrange the pieces and microwave again on high for 4 minutes. Check if the pieces can be easily pierced with a fork.
5) Now, flip the pieces to make the cut sides face up.
6) Meanwhile, in a small bowl, mix together the cottage cheese, pineapple, parsley and scallions.
7) Into each squash half, spoon this mixture evenly.
8) You can microwave the stuffed squash on high for 1 minute so that the filling turns slightly hot.
SERVING
9) Before serving, cut a thin slice from the bottom of the squash shells so that the shells sit firmly on a plate. Serve fresh.
1) From the squash halves, discard the seeds.
MAKING
2) In a 7X11 inch baking dish, place the halves, cut side facing down.
3) Microwave the squash on high for 3 minutes.
4) Now, rearrange the pieces and microwave again on high for 4 minutes. Check if the pieces can be easily pierced with a fork.
5) Now, flip the pieces to make the cut sides face up.
6) Meanwhile, in a small bowl, mix together the cottage cheese, pineapple, parsley and scallions.
7) Into each squash half, spoon this mixture evenly.
8) You can microwave the stuffed squash on high for 1 minute so that the filling turns slightly hot.
SERVING
9) Before serving, cut a thin slice from the bottom of the squash shells so that the shells sit firmly on a plate. Serve fresh.
Chef
