Recipe: Squash Stuffed with Mushroom Cheese Filling (using acorn squash)

Squash Stuffed with Mushroom Cheese Filling

2 acorn or butternut squash
1/2 pounds mushrooms, chopped
1 cup onion, chopped
1 clove garlic, crushed
Salt and pepper to taste
1 cup low fat cottage cheese
1/2 tsp basil
1/4 cup parsley, chopped
3/4 cup cooked brown rice or bread crumbs
2 Tbsp dry white wine (optional)

Preheat oven to 350 degrees F.

Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350 degrees or until tender.

While the squash are baking, saute mushrooms, onions and garlic with salt and pepper until onions are soft. Drain well (save liquid) and combine with the remaining ingredients. Fill the squash cavities amply.

Bake, uncovered, 25-30 minutes at 350 degrees. Baste with liquid from saute during baking.

Servings: 4
Source: Produce for Better Health