- Portion size 4 servings
Ingredients
Method
Halve squashes lengthwise; scoop out seeds. Cut each tomato into 6 wedges. Combine butter, garlic, salt and pepper; lightly brush 2 tbsp (30 mL) all over squash flesh. Toss remaining butter mixture with tomatoes. Place squash, cut side down, on parchment paper-lined baking sheet. Spread tomatoes on separate parchment paper-lined baking sheet.Bake in top and bottom thirds of 400°F (200°C) oven, rotating pans and stirring tomatoes once, until squash is tender when flesh is pierced with sharp knife, and tomatoes are lightly charred and shrivelled, about 35 minutes.
Scoop out all but 1/2 inch (1 cm) squash flesh attached to skin; roughly mash together squash, half of the cheese, 1/2 cup (125 mL) of the nuts and the parsley. Gently fold in tomatoes.
Spoon filling back into squash shells. Top with remaining nuts; sprinkle with remaining cheese. Bake in 400°F (200°C) oven until cheese is bubbly and golden, about 15 minutes. Makes 4 servings.
Nutritional facts Per serving: about
- Sodium 979 mg
- Protein 23 g
- Calories 594.0
- Total fat 38 g
- Potassium 1,664 mg
- Cholesterol 89 mg
- Saturated fat 17 g
- Total carbohydrate 51 g
%RDI
- Iron 29.0
- Folate 59.0
- Calcium 55.0
- Vitamin A 448.0
- Vitamin C 135.0
