Mushroom and Cheese Stuffed Acorn Squash
Filling:
Sauteed mushrooms & chopped onion in butter or coconut oil, add to taste, parsley, basil, salt, pepper, a little Worcestershire sauce and garlic if you wish.
Cottage cheese (about 1.5 cups)
Directions: Halve & clean squash. Cook squash at 375 for 20 minutes face down in a baking dish with a little water or broth. Drain squash, place right side up in baking pan, stuff, and bake 30 more minutes.
Sauteed mushrooms & chopped onion in butter or coconut oil, add to taste, parsley, basil, salt, pepper, a little Worcestershire sauce and garlic if you wish.
Cottage cheese (about 1.5 cups)
Directions: Halve & clean squash. Cook squash at 375 for 20 minutes face down in a baking dish with a little water or broth. Drain squash, place right side up in baking pan, stuff, and bake 30 more minutes.
I made this for my family and it's a great meatless main course. DH and teenage son were filled. My girls and I liked it too! Easy and delish!
