Succotash Stuffed Acorn Squash
|Acorn squash||2 , halved through the stem and seeded|
|Frozen lima hearts||1 1⁄2 Cup (24 tbs), thawed|
|Frozen corn kernels||1 1⁄2 Cup (24 tbs), thawed|
|Stalk celery||1 , thinly sliced|
|Plum tomato||1 , chopped|
|Shallot||1 Small, minced|
|Chili powder||2 Tablespoon|
|Chilli powder||2 Tablespoon|
|Fresh lime juice||2 Teaspoon|
|Mustard powder||1⁄4 Teaspoon|
1 Preheat the oven to 350°F. Spray a large jelly-roll pan with canola nonstick spray. Place the squash, cut-side down, on the pan. Bake until tender, about 40 minutes. Let cool 10 minutes.
2 Meanwhile, to make the filling, combine the remaining ingredients in a large bowl.
3 Transfer the squash, cut-side up, to a large baking dish. Stuff the filling into each squash half, mounding 'it in the center. Bake until heated through, about 20 minutes.