Recipe: Cheddar Stuffed Acorn Squash

CHEDDAR STUFFED ACORN SQUASH

1 acorn squash, halved and seeded
3/4 cup chopped ripe tomato
2 scallions, or green onions thinly sliced
1/4 teaspoon dried sage
Salt and black pepper to taste
2 tablespoons water
1/2 cup cheddar cheese cut into small cubes

Preheat the oven to 400 degrees F.

Place the squash halves in a roasting pan, cut side up. Add about an inch of water to the bottom of the pan.

Combine tomatoes and scallions or onions. Season with sage and salt and pepper to taste; mix well and divide the mixture evenly among the squash halves. Spoon 1 tablespoon of water over each and cover loosely with aluminum foil.

Cook in oven for 1 to 1 1/2 hours, or until squash is tender when pierced by a fork.

Divide cheese cubes evenly on top of squash halves, cook 5 more minutes (until cheese is melted), and serve.

Servings: 4
Source: University of Wisconsin Extension