Prep 20 mins
Cook 18 mins
Beautiful, savory, and sized for two. This makes a lot of stuffing and I think that you could fill two squash (to make 4 servings) if you wanted to. Of course you'd need to use the wedge of squash from the second as well.
- 1 acorn squash
- 1 tablespoon canola oil (or butter if prefered)
- 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 or 1 cup jarlsberg cheese, shredded
- 1⁄4 cup sunflower seeds
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons parmesan cheese, grated
- Preheat oven to 450°F (230°C).
- Lay squash on side and cut about one-third lengthwise in wedge; peel wedge, dice and reserve. Scoop out seeds from remaining squash; cut thin slice off each to level with cut side up. Place in microwaveable dish; microwave on High for 12 to 15 minutes or until tender.
- Meanwhile, in nonstick skillet, melt butter over medium heat; cook reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes. Add mushrooms and garlic; cook for 2 minutes. Stir in tomato paste; cook for 1 minute.
- In bowl, combine onion mixture, bread crumbs, Cheddar cheese, sunflower seeds, salt and pepper. Divide between squash, mounding as necessary; sprinkle with Parmesan cheese. Bake in oven for 7 to 10 minutes or until golden and heated through.
This is very unique and very good! I agree with Annacia...it makes way too much stuffing for the acorn squash shells....I'll have to find another use for all my leftover stuffing. The only thing I would change is to reduce the amount of tomato paste. Thanks for posting. Made for Newest Tag.