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Baked Acorn Squash

Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
Calories 230
Fat 15g
Sodium 280mg
Total Carbohydrates 14g
Fiber 2g
Protein  11g
1 medium to large  acorn squash
1 medium  onion, chopped
1 green or red pepper, chopped
1 Tbsp. butter, unsalted
1/2 lbs. cheddar cheese, grated
2 slices fresh bread
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place squash on a cookie sheet in the oven. Bake for one hour, or until a fork pierces the skin easily.
  3. Reduce oven heat to 350 degrees Fahrenheit.
  4. Cool cooked squash for about 10 minutes or until it cooled enough to handle.
  5. Cut the squash in half with a knife and scoop out the seeds with a spoon. Throw the seeds away.
  6. Scoop out all of the squash into a large mixing bowl, leaving the shell as intact as possible on the cookie sheet.
  7. Heat a large skillet on the stovetop with butter, add the chopped onion and pepper and cook until tender.
  8. Add cooked onion and pepper to the squash in the mixing bowl.
  9. Mix in the grated cheddar cheese, reserving a handful to mix with the bread crumbs.
  10. Spoon the mixture back into the squash shells.
  11. Tear bread into small pieces and combine with the last of the cheese.
  12. Sprinkle bread and cheese mixture on top of the squash mixture inside the shells.
  13. Bake at 350 degrees Fahrenheit for 20-25 minutes.

- To select the best acorn squash, look for one that is firm without any cuts or bruises.

- To decrease fat and increase fiber, look for reduced-fat cheese and 100% whole wheat bread.

Keywords: bread, cheese , green or red pepper , onion

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