|Acorn squash||3 Medium|
|Chopped onion||2 Cup (32 tbs)|
|Canned sliced mushrooms||6 Ounce, drained (1 Can)|
|Snipped parsley||2 Tablespoon|
|Shredded process american cheese||1 Cup (16 tbs)|
|Buttered cornflake crumbs||1 Tablespoon|
Cut squash in halves lengthwise; remove seeds.
Place cut side down in shallow baking pan.
Bake at 350° for 35 to 40 minutes.
In skillet cook onion in butter or margarine till almost tender.
Add mushrooms and parsley.
Turn squash halves cut side up and season to taste with salt and pepper.
Fill with onion-mushroom mixture.
Bake 15 to 20 minutes or till squash is tender.
Top with cheese and buttered cornflake crumbs; continue baking just till cheese melts.