Stuffed Squash for Two
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 632 |
| pro | 27 g |
| total fat | 37 g |
| sat. fat | 18 g |
| carb | 56 g |
| fibre | 12 g |
| chol | 80 mg |
| sodium | 1,260 mg |
| % RDI: | - |
| calcium | 61 |
| iron | 38 |
| vit A | 37 |
| vit C | 60 |
| folate | 57 |
Ingredients
-
2 acorn_squash
1 tbsp (15 mL) butter
1 onion, minced
1/2 cup (125 mL) celery, finely chopped
1/2 cup (125 mL) mushrooms, chopped
2 cloves garlic, minced
2 tbsp (25 mL) tomato_paste
1 cup (250 mL) fresh bread_crumbs
1 cup (250 mL) Cheddar or Jarlsberg cheese, shredded
1/4 cup (50 mL) sunflower seeds
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) Parmesan cheese, grated
Preparation
Preheat oven to 450°F (230°C).
Lay each squash on side. Cut about one-third of each 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 if necessary; sprinkle with Parmesan cheese. Bake in oven for 7 to 10 minutes or until golden and heated through.
Source : Canadian Living Magazine: November 2001
- Keywords : Bake; Microwave; Squash; Sides; Cheddar cheese; Parmesan; Bread crumbs;
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