Stuffed Acorn Squash

Ingredients

• 2 acorn squash
• 2 tablespoons olive oil
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1 garlic clove, minced
• 1 teaspoon fresh thyme, chopped
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup parmesan cheese, grated
• 1/4 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Directions

1. Preheat oven to 350°F.
2. Cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
3. Drizzle the squash halves with olive oil and place them cut-side down on a baking sheet.
4. Bake in preheated oven for about 25 minutes, or until the squash is tender.
5. Meanwhile, heat the remaining olive oil in a large skillet over medium heat.
6. Add the onion, celery, and garlic and sauté for about 5 minutes, or until the vegetables are tender.
7. Add the thyme, black pepper, parmesan cheese, breadcrumbs, parsley, and basil and cook for an additional minute.
8. Remove from heat and set aside.
9. When the squash is done cooking, remove from oven and turn cut-side up.
10. Divide the stuffing mixture among the squash halves and return to the oven for about 10 minutes, or until the stuffing is golden brown and crisp.

Interesting Facts

• Acorn squash is a member of the winter squash family.
• Acorn squash is a good source of fiber, vitamin C, manganese, and potassium.
• The inner flesh of acorn squash is yellow-orange in color and has a sweet flavor.