• 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


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.