Stuffed Squash (WFPBGF)*
Prep Time
60 minutes
Prep Notes
Preheat oven to 350 degrees F. Cut squash in half crosswise. Cut just enough off of each end to allow squash to stand upright. Remove seeds. Place 1 to 2 T "butter" in each half, place in baking pan and bake at 375 degrees for about 25 minutes.
Cooking Time
25-30 minutes
Yields
2 Servings
Ingredients
1 large Hubbard or acorn squash for every two people
1/4 lb. mushrooms, chopped coarsely
1 green pepper, chopped coarsely
1 large onion, chopped coarsely
1-1/4 cups unseasoned bread crumbs or gluten free bread crumbs
1-1/2 cups grated vegan Swiss cheese
1 large clove garlic, minced
1 tsp. thyme, ground
1 large tomato, diced
1/4 head cabbage, chopped coarsely
3/4 cup walnuts, chopped coarsely
Earth Balance "butter"
Salt and pepper to taste
Directions
Saute green pepper, onion, mushrooms, and garlic in 2 T "butter" until tender but still crisp. Place into large mixing bowl. Add 3/4 cup bread crumbs, 1 cup vegan Swiss cheese, thyme, tomato, cabbage, walnuts, and salt and pepper. Mix well.
Fill each squash. Combine remaining bread crumbs and Swiss cheese, top each squash, and dot with "butter. Bake for 25 to 30 minutes.
Credit
The Press Connection Newspaper, 11/14/78