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Artichoke and Cheese Stuffed Squash

Artichoke and Cheese Stuffed Squash

The calories from this acorn squash recipe's plentiful amount of cheeses are counteracted by the great deal of fiber found in the vegetables. Here's a delicious way to get the kids to eat their vegetables!

Ingredients
  • 2 large acorn squash
  • 3 tablespoons olive oil
  • 10 mushrooms, cleaned and finely chopped
  • 8 artichoke hearts, canned quartered and not marinated
  • 1 rib celery, finely diced
  • 4 scallions, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil, oregano and thyme
  • 1/4 teaspoon dried sage
  • 3 teaspoons soy sauce
  • 1/8 teaspoon fresh ground black pepper, or to taste
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Italian fontina cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1 cup dry breadcrumbs
Instructions
  1. Preheat oven to 375 degrees F.
     
  2. Cut squashes in half horizontally and place each half cut-side down in baking pans at least two inches deep which have been oiled lightly on the bottom. Add about one-half inch of boiling water to pan.
     
  3. Bake at 375 degrees F until very soft but not altogether mushy when tested with a sharp knife, about 45 minutes to one hour depending on size of squash. Prepare filling while squashes bake.
     
  4. Drain artichokes, rinse, and chop coarsely. Heat 3 tablespoon olive oil in a large skillet over medium heat. Add mushrooms, artichoke hearts and celery and saute until vegetables are soft, about 5 minutes.
     
  5. Add scallions, garlic, basil, oregano, thyme, sage and soy sauce and continue to cook another 3 minutes. Add pepper and stir.
     
  6. Remove skillet from heat and stir in cheeses until melted and combined. Stir in breadcrumbs, adding up to 4 tablespoons water until well moistened and combined.
     
  7. Remove squash from oven. Remove from pan and place cut-side up on cutting board. When cool enough to handle, cut a thin slice from the bottom of each squash half, if necessary, to allow them to sit flat. Scoop out seeds with a spoon and discard.
     
  8. Fill squash cavities with stuffing mixture, distributing evenly among four squash halves. Place squash halves, stuffing-side up, in an oiled baking pan big enough to hold them. If not baking immediately, refrigerate until about 30 minutes before serving.
     
  9. Bake in 375 degree F oven for 20-30 minutes, or until hot. If taking from refrigerator, this will take 30-40 minutes. Cut each piece into quarters to serve.
Notes

If you liked this recipe, please check out our top Simple Acorn Squash Recipes

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