1/1 Photo of Stuffed Squash for Two
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.
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Units: US | Metric
- 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
- 1Preheat oven to 450°F (230°C).
- 2Lay 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.
- 3Meanwhile, 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.
- 4In 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.
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Nutritional Facts for Stuffed Squash for Two
Serving Size: 1 (474 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 762.0
- Calories from Fat 354
- Total Fat 39.4 g
- Saturated Fat 14.9 g
- Cholesterol 63.7 mg
- Sodium 1561.1 mg
- Total Carbohydrate 76.7 g
- Dietary Fiber 9.7 g
- Sugars 9.2 g
- Protein 31.1 g