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Categories:
acorn onion garlic celery butter sage thyme whole wheat bread walnuts sunflower seeds lemon raisins Cheddar cheese salt pepper ingredients pumpkin seeds cottage cheese egg Parmesan cheese apple
Viewed: 32 - Published at: 6 years agoIngredients
- 2 acorn squash or 2 butternut squash
- 1/2 cup onion, chopped
- 1 garlic clove, crushed
- 1 stalk celery, chopped
- 3 -4 tablespoons butter
- 1/2 teaspoon sage, rubbed
- 1/2 teaspoon thyme
- 1 cup whole wheat bread, crumbed
- 1/4 cup walnuts, chopped
- 1/4 cup sunflower seeds
- 1/2 lemon, juice from
- 1/4 cup raisins (optional)
- 1 cup cheddar cheese, grated
- salt, to taste
- pepper, to taste
- Optional Ingredients (Mom added these)
- 1/4 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
- 1 cup cottage cheese
- 1 egg
- 1/2 cup parmesan cheese
- 1/2 cup apple, chopped
Method
- For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
- Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
- Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
- Bake, covered, 25 minutes.
