Photo by Karen Keb
Get creative and try this recipe with whatever squash appeals most to you!
Ingredients
- 1 acorn squash
- 2 tablespoons minced onion
- 1 tablespoon minced bell pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup grated Parmesan or Romano cheese
- 1/4 teaspoon crushed red pepper flakes
- 1 cup bread crumbs
- salt and pepper
Directions
- Preheat the oven to 400 degrees F.
- Cut the squash in half and scoop out the seeds and string. Place the squash cut-side down in a glass baking dish and fill with enough water so it comes up about 1/2" around the squash. Cover the dish with foil and bake for 30 to 40 minutes until tender.
- Transfer the squash to a plate to cool. Reduce oven heat to 350 F.
- When cool to the touch, scoop out the flesh (leaving the shells about 1/4" thick all the way around) and place it in a large bowl. Add the onion, pepper, olive oil, cheese, crushed red pepper flakes, and bread crumbs, and mash together. Season with salt and pepper.
- Divide the mixture between the two shells and place on baking sheet rimmed with parchment paper. Bake for 15 minutes, until browned and bubbling.
- Allow to cool slightly before serving.
