Recipe: Vegetarian Spinach-Stuffed Acorn Squash

Vegetarian Spinach-Stuffed Acorn Squash

2 large acorn squash
Salt and pepper to taste
4 teaspoons oil
1 large yellow onion, finely chopped
1 teaspoon oil
1 cup cooked spinach, finely chopped
1/2 cup toasted wheat germ
1/2 cup dried currants
Generous dash of nutmeg

Preheat oven to 375 degrees.

Halve squash width-wise, remove stem, and discard seeds. Sprinkle cavities with salt and pepper. Place a teaspoon of oil and a teaspoon of water in each cavity. Set in deep, oven-proof dish. Surround with 2 inches of water.

Cover, and bake at 375 degrees for 40 minutes or until squash is soft.

While squash bakes, saute onion until clear in 1 teaspoon of oil.

Remove squash from pan, cool, spoon pulp into a mixing bowl ,making sure to leave some flesh on shell sides. Mix squash pulp, sauteed onions, spinach, wheat germ, and currants. Add seasoning to mixture. Refill squash shells with mixture and set in baking pan.

Reheat in oven until piping hot.

Makes 4 servings
alt.food.vegan/Janette Chantler/1999