Stuffed Acorn Squash

• Squash
• 20 each acorn squash
• 2 tsp. salt
• 1 tsp. black pepper
• Filling
• 2 qt. baby spinach leaves, sauteed, chopped and well drained
• 2 qt. canned great Northern beans, drained, rinsed
• 2 qt. cooked barley
• 2 qt. cooked quinoa
• 2-1/2 qt. round buttery crackers, finely crushed
• 1 qt. yellow squash, small dice, sauteed
• 1 qt. dried apricots, chopped
• 2 cups chopped toasted pecans
• 2 cups roasted red peppers, small dice
• 2 cups red onions, small dice, sauteed
• 2-2/3 cups zucchini, small dice, sauteed
• 2 cups golden raisins
• 2 cups Kraft Roasted Red Pepper with Parmesan Dressing
• Toppings
• 2/3 cup butter
• 2-1/2 qt. Kraft Shredded Medium Cheddar Cheese
• 1 Full Recipe Roasted Red Pepper-Tomato Sauce

1. Squash: Cut each squash in half; scoop out and discard seeds.
2. Season insides with salt and pepper.
3. Place, cut-sides down, in lightly oiled half-sheet pans.
4. Add 1/3 cup (75 mL) water to each pan; cover with foil.
5. Bake in 375 degrees F-convection oven 15 to 20 min.
6. or just until squash is tender when pierced with knife.
7. Remove from oven; cool slightly.
8. Turn squash halves over; discard liquid from pans.
9. Filling: Combine ingredients; set aside.
10. For each serving: Place 1 squash half, cut-side up, in sheet pan; fill centre with 1 cup (250 mL) Filling.
11. Top with 1 tsp.
12. (2 mL) butter.
13. Bake 15 min.
14. or until filling is heated through (160 degrees F); top with 1/4 cup (50 mL) cheese.
15. Bake 1 to 2 min.
16. or until cheese is melted.
17. Spoon 1/4 cup (60 mL) Roasted Red Pepper-Tomato Sauce onto serving plate; top with filled squash half.

acorn squash, salt, black pepper, filling, baby spinach leaves, canned great northern beans, barley, quinoa, buttery crackers, yellow squash, dried apricots, pecans, red peppers, red onions, zucchini, golden raisins, red pepper, toppings, butter, cheddar cheese, tomato sauce

Taken from www.kraftrecipes.com/recipes/stuffed-acorn-squash-111594.aspx (may not work)