Stuffed Baked Acorn Squash

"Fabulous vegetarian dish for fall"
 
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Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven to 425 degrees.
  • Halve 2 acorn squash crosswise. Scoop out seeds and discard.
  • Set squash halves, scooped side down, on buttered baking sheet and bake for 20 minutes.
  • While the squash is baking, heat a skillet coated with olive oil on medium heat and saute tomatoes, mushrooms, zucchini, and yellow squash. Add tarragon and mix with vegetables.
  • Remove squash from oven and prick insides with fork. Coat the inside first with butter and then with dark brown sugar. Add sauteed vegetables and season with salt and pepper. Bake for another 20 minutes, this time with scooped side facing up.
  • Remove from oven, top each squash with brie cheese, and bake for another 2 minutes or until cheese is melted. Serve hot.

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RECIPE SUBMITTED BY

I live in the heart of Manhattan. I work as a nurse practitioner in a busy urban medical center in the neurosurgery department, specializing in complex spinal surgery. For fun I enjoy cooking, crocheting, and scrapbooking. My favorite cookbook is my grandmother's old Betty Crocker Picture Cookbook (3-ring binder) from 1961! I also love my "corn-free" cookbook since I am allergic to all corn products. Someday I would love to start a business making brochures and invitations. My biggest pet peeve is people without common sense. I'm also a "neat freak" and it drives me crazy when my boyfriend messes up our apartment right after I have cleaned!
 
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