Easy Acorn Squash

Nut Free Fish Free Soy Free Gluten Free 

This is a quick and easy way to fix Acorn Squash. The squash shells second as serving bowls for a festive autumn plating!

2 medium sized acorn squashes
Salt and pepper, to taste
1 1/2 tablespoons butter
3 scallions – both white and green portions, chopped
2 garlic cloves, chopped well.
6 tablespoons plain yogurt (check label for allergens)
¼ to ½ cup of shredded Parmesan cheese

Preheat oven to 350 degrees F.

Wash and dry the squash. Bake whole squashes until tender – or for about 50 minutes to 1 hour. Remove from oven and let cool.

Cut the squashes in half lengthwise and carefully scoop out the pulp and place into a medium bowl – mash with a potato masher and season with salt and pepper. Place the shells aside (you’ll be using these as the “bowls”).

Melt the butter in a saucepan, and saute the scallions and garlic for 3-4 minutes until slightly softened and transparent.

Add the cooked scallions and garlic, and the yogurt, to the mashed squash and mix well.

Fill shells with the mixture, and sprinkle tops with the Parmesan Cheese. Place back in the oven and cook for about 10-12 minutes to heat.

Makes 4 servings. 

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