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
- Preheat oven to 400u0b0F. Line a baking sheet with parchment paper.
- 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.)
- In a pan, add peppers, onions, cabbage and butter and saute until soft and tender, about 8 minutes.
- 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)