Prep 10 mins
Cook 1 hr
This is a great winter vegetarian dish that will warm the palate. If you want truly vegetarian you will have to use non-hydrogenated margarine, however I think everyone can enjoy this wonderful dish.
- The squash may be baked in the oven or microwave.
- If you are going to use the oven, preheat it to 375°F.
- Cut the squash in half lengthwise and scoop out seeds.
- Place the halves in a baking dish, cut side up with about 1/4 inch of water, and cover.
- Bake until easily pierced with a knife, about 45 to 50 minutes.
- If you microwave, do so until easily pierced with a knife, about 10 minutes.
- When the squash is cool enough to handle, scoop out and discard the seeds.
- Scoop out the pulp and transfer to a serving container.
- Heat the margarine in a medium skillet. Add the onion and sauté over medium heat until golden.
- Heat up a bit more margarine in a separate skillet and add the almonds. Sauté until they give off a toasty aroma.
- Mash the squash until smooth.
- Combine the onion with the squash pulp. Add the ginger, season with salt and pepper, and stir together. Stuff back into the squash shells.
- Reheat in the microwave or oven just until heated through, top with toasted almonds, and serve.
- *Note: You can add the almonds into the onions when cooking and mix into the pulp if desired instead of topping with almonds!