Acorn Squash Stuffed With Cabbage, Peppers And Onions

• 1 whole Acorn Squash (about 3" In Diameter)
• Salt And Pepper
• Acorn Squash Seeds (optional)
• 1/2 cups Sweet Bell Pepper, Sliced In Strips, Thin
• 1/4 cups Onion, Sliced Thin
• 2 cups Cabbage, Shredded
• 1 teaspoon Butter
• 1/2 ounces, weight Goat Cheese

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper.
2. Cut the top and bottom off of the acorn squash, then cut squash horizontally and scrape out the seeds and pulp. Spray the squash with cooking spray; then sprinkle with salt and pepper. Place on prepared baking sheet, cut side up, and bake for 35-45 minutes or until tender when pierced with a fork. (Optional: Meanwhile, clean the acorn seeds and place on a baking sheet, sprinkled with salt. Bake for about 7 minutes.)
3. In a pan, add peppers, onions, cabbage and butter and saute until soft and tender, about 8 minutes.
4. Once squash is done, evenly place vegetable mixture into squash, top with goat cheese and bake until cheese is softened, about 5 minutes.

acorn, salt, sweet bell pepper, ubc, cabbage, butter, cheese

Taken from tastykitchen.com/recipes/sidedishes/acorn-squash-stuffed-with-cabbage-peppers-and-onions/ (may not work)