Stuffed Squash For Two

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 preheat oven to 450°f (230°c).
• 2 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.
• 3 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.
• 4 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.