Baked acorn squash filled with a saute of celery, onions and mushrooms, and topped with cheese.
| Prep Time: | 15m |
| Cook Time: | 40m |
| Ready in: | 55m |
| Yield: | 2 servings |
| Ingredients | |
| 1 acorn squash, halved and seeded 3 tablespoons butter 1 cup diced celery 1 cup finely chopped onion 1 cup fresh mushrooms, sliced 1/8 teaspoon salt 1 pinch ground black pepper 1 teaspoon chopped parsley 1/2 cup shredded Cheddar cheese | |
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
- In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
- Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.
| Nutrition Information Servings Per Recipe: 2 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 413 cal | Total Fat: | 27.3 g | Cholesterol: | 76 mg | |||
| Sodium: | 560 mg | Carbohydrates: | 36.1 g | Fiber: | 10.5 g | |||
| Protein: | 11.9 g | |||||||
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