Stuffed Acorn Squash Recipe
Ingredients
| Acorn squash | 2 Large | |
| Onions | 1/2 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Sunflower seeds | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Raisins | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dried sage | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Low-fat Cheddar cheese - 1/2 cup shredded | ||
Directions
GETTING READY
1) Preheat oven moderate to 350°F.
2) Halve the squash lengthwise.
3) With a spoon scoop out the flesh and remove the seeds.
MAKING
4) In a large frying pan heat oil.
5) Add onions, celery, sunflower seeds, and garlic and sauté for about 5 minutes.
6) Stir in bread crumbs, raisins, lemon juice, sage, thyme, and pepper.
7) Cook and stir over low heat for 5 minutes.
8) Take off from heat and combine cheese.
9) Fill the stuffing into the squash cavities.
10) Grease a 9 X 13-inch baking dish with nonstick spray.
11) Arrange the squash, tilling side up.
12) Bake for 26 to 36 minutes until tender.
SERVING
13) Serve hot.
1) Preheat oven moderate to 350°F.
2) Halve the squash lengthwise.
3) With a spoon scoop out the flesh and remove the seeds.
MAKING
4) In a large frying pan heat oil.
5) Add onions, celery, sunflower seeds, and garlic and sauté for about 5 minutes.
6) Stir in bread crumbs, raisins, lemon juice, sage, thyme, and pepper.
7) Cook and stir over low heat for 5 minutes.
8) Take off from heat and combine cheese.
9) Fill the stuffing into the squash cavities.
10) Grease a 9 X 13-inch baking dish with nonstick spray.
11) Arrange the squash, tilling side up.
12) Bake for 26 to 36 minutes until tender.
SERVING
13) Serve hot.
Chef
