Baked Stuffed Acorn Squash
|Acorn squash||3 Small|
|Chopped dried cherries||1 Cup (16 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Shiitake mushrooms||8 Ounce, sliced|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Slivered almonds||1 1⁄2 Tablespoon|
|Chopped sage||1⁄2 Teaspoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
Preheat the oven to 425°F.
Cut the squash in half lengthwise.
Scoop out and discard the seeds.
Place the squash, cut side down, in a 13" X 9" baking dish.
Cover with vented plastic wrap and microwave on high power for 12 to 15 minutes, or until almost tender.
Uncover and turn the squash over.
Place the cherries and water in a small bowl.
Let soak for 7 to 10 minutes, or until the cherries are softened.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the mushrooms, onions, almonds, and sage.
Cook, stirring occasionally, for 7 to 9 minutes, or until the onions are softened.
Stir in the bread crumbs and cook for 3 minutes.
Remove from the heat and stir in the cherries and their soaking liquid.
Season with the salt and pepper.
Divide the mixture among the squash cavities.
Mist with no-stick spray.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for 10 to 12 minutes, or until the squash are very tender.