Comprehensively Stuffed Squash -- a Moosewood
The recipe Comprehensively Stuffed Squash -- a Moosewood can be made in approximately 1 hour and 24 minutes. This recipe serves 4. One serving contains 681 calories, 29g of protein, and 36g of fat. For $2.79 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. It is brought to you by Food.com. A few people made this recipe, and 11 would say it hit the spot. A mixture of juice of lemon, butter, butternut squash, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. With a spoonacular score of 89%, this dish is outstanding. If you like this recipe, you might also like recipes such as Moosewood Brownies, Moosewood Lentil Soup, and Moosewood Mushroom Barley Soup!.
Servings: 4
Ingredients:
1⁄2 cup apple, chopped
3 -4 tablespoons butter
2 acorn squash or 2 butternut squash
1 stalk celery, chopped
1 cup cheddar cheese, grated
1 cup cottage cheese
1 egg
1 garlic clove, crushed
1⁄2 lemon, juice from
1⁄2 cup onion, chopped
1⁄2 cup parmesan cheese
pepper, to taste
1⁄4 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
1⁄4 cup raisins (optional)
1⁄2 teaspoon sage, rubbed
salt, to taste
1⁄4 cup sunflower seeds
1⁄2 teaspoon thyme
1⁄4 cup walnuts, chopped
1 cup whole wheat bread, crumbed
Equipment:
Cooking instruction summary:
For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.Bake, covered, 25 minutes.
Step by step:
1. For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle.
2. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
3. Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
4. Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted.
5. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
6. Bake, covered, 25 minutes.
Nutrition Information:
covered percent of daily need
