Ingredients:
- 2
medium acorn squash
- 4
teaspoon
butter
- 3
tablespoon
chopped scallions
- 1/2
cup
chopped celery
- 1/3
tablespoon
chopped bell pepper
- 1/2
cup
whole wheat bread curumbs
- 1/2
teaspoon
salt
- 1/2
teaspoon
thyme
- 1/4
teaspoon
dill
- 1
cup
chopped roasted peanuts
- 1
cup
shredded cheddar cheese
- 1/3
cup
dark raisins
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Directions:
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Cut each squash in half. Scoop out seeds and fiber; discard. Place in a large baking pan. Dot squash halves with tablespoons of butter. Bake in a 350 F. oven for 45 minutes or until soft. Scoop out 1/3 squash from each half; set aside.
In a large skillet, heat remaining 2 tablespoons of butter; add scallions, celery, bell pepper; saute 3 minutes. Add bread crumbs, salt thyme, dill, peanuts, cheese, raisins, and reserved squash. Mix well. Spoon into squash halves. Return to baking pan; over with aluminum foil. Bake at 350 F. for 20-25 minutes, or until heated through. Makes 4 servings.
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