Monday, October 26, 2015

Mushroom and Cheese Stuffed Acorn Squash

Mushroom and Cheese Stuffed Acorn Squash

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!

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