Baked acorn squash filled with a saute of celery, onions and mushrooms, and topped with cheese.
INGREDIENTS (for 2 servings):
- 1 acorn squash, halved and seeded
- 3 tablespoons butter
- 1 cup diced celery
- 1 cup finely chopped onion
- 1 cup fresh mushrooms, sliced
- 1/8 teaspoon salt
- 1 pinch ground black pepper
- 1 teaspoon chopped parsley
- 1/2 cup shredded Cheddar cheese
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.