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June 20, 2015
Acorn or Butternut Squash Stuffed with Mushroom Cheese Filling
- 2 acorn or butternut squash
- 1/2 lb. mushrooms, chopped
- 1 c onion, chopped
- 1 clove garlic, crushed
- 1 c low fat cottage cheese
- 1/2 tsp. basil
- 1/4 c parsley, chopped
- salt and pepper to taste
- 3/4 c cooked brown rice or bread crumbs
- 2 tbsp. dry white wine (optional)
Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350o or until tender. While the squash are baking, saute mushrooms, onions and garlic with salt and pepper until onions are soft. Drain well (save liquid) and combine with the remaining ingredients. Fill the squash cavities amply and bake, uncovered, 25-30 minutes at 350F. Baste with liquid from saute during baking.
- 1 butternut squash peeled
- 2 potatoes peeled
- 1 cup cream or half and half
- 3 1/2 cups of chicken stock
- Optional: 1 med. onion chopped >
Cook the potatoes and squash till tender, and then place in food processor and puree. Onced pureed place in pan , add cream and stock. Easy dish that is ready in 20 minutes and is absolutely wonderful!
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