Recipe by The Tiny Chef
My personal favorite side dish to be served during the winter. It's a hearty dish with a delicious custard.
Top Review by smellyvegetarian
Wowee. This is a truly delicious dish! I served it as a vegetarian main attraction with quinoa pilaf and fresh green salad, and I'm glad because this is really showstopper flavor! I scaled down the recipe for two, and I must confess that I forgot to get boursin so I improvised with sundried-tomato basil feta and a tablespoon of cottage cheese to add liquid. For the egg I used about 4 tsp liquid egg substitute. Perhaps the filling was less "custard"-like, but the flavor absolutely didn't suffer. I'm also thrilled that this was so quick to make. Thanks for posting; this is a total keeper. Made for Healthy Choices ABC.
- 3 acorn squash, rinsed (about 10 oz. each)
- 5 ounces herb-flavor boursin cheese or 5 ounces herb-flavor rondele cheese
- 3 ounces cream cheese
- 1 egg
Directions See How It's Made
- Cut squash in half lengthwise. Microwave squash halves, covered in syran wrap, for 10 minutes (or until tender.).
- With a small spoon, gently scoop out and discard seeds, taking care not to break skin.
- In a food processor or with a mixer beat herb cheese, cream cheese, and egg until smooth.
- Pour filling equally into squash halves. Return to microwave, cooking uncovered for 9 minutes.
- Let cool and serve on a platter.