Stuffed Squash For Two Recipes

STUFFED SQUASH FOR TWO

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water. , Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender., Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

STUFFED SQUASH FOR TWO

Steps:

• Preheat the oven to 450 degrees F.
• Lay each squash on its side.
• Cut about one-third of each lengthwise in wedge; peel the wedge, dice and reserve.
• Scoop out the seeds from the remaining squash; cut a thin slice off each to level with cut side up.
• Place in a microwaveable dish; microwave on high for 12 to 15 minutes or until tender.
• Meanwhile, in a nonstick skillet, melt the butter over medium heat; cook the reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes.
• Add the mushrooms and garlic; cook for 2 minutes.
• Stir in the tomato paste; cook for 1 minute.
• In a bowl, combine the onion mixture, bread crumbs, cheddar cheese, sunflower seeds, salt and pepper.
• Divide between the two squashes, mounding if necessary.
• Sprinkle with parmesan cheese.
• Bake in the oven for 7 to 10 minutes or until golden and heated through.