Stuffed Squash For Two

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 acorn squash
• 1 tablespoon butter
• 1 onion, minced
• 1/2 cup celery, finely chopped
• 1/2 cup mushroom, chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup fresh breadcrumb
• 1 cup cheddar cheese, shredded
• 1/4 cup sunflower seeds
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 lay each squash on its side.
• 3 cut about one-third of each lengthwise in wedge; peel the wedge, dice and reserve.
• 4 scoop out the seeds from the remaining squash; cut a thin slice off each to level with cut side up.
• 5 place in a microwaveable dish; microwave on high for 12 to 15 minutes or until tender.
• 6 meanwhile, in a nonstick skillet, melt the butter over medium heat; cook the reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes.
• 7 add the mushrooms and garlic; cook for 2 minutes.
• 8 stir in the tomato paste; cook for 1 minute.
• 9 in a bowl, combine the onion mixture, bread crumbs, cheddar cheese, sunflower seeds, salt and pepper.
• 10 divide between the two squashes, mounding if necessary.
• 11 sprinkle with parmesan cheese.
• 12 bake in the oven for 7 to 10 minutes or until golden and heated through.