Acorn squash with pine nuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Acorn squash, halved |
| 2 | tablespoons | Pine nuts |
| 1 | each | Garlic clove, minced |
| ¼ | cup | Green onions, sliced |
| 1½ | teaspoon | Oil |
| 1 | cup | Mushrooms, sliced |
| ½ | cup | Zucchini, diced |
| ½ | cup | Yellow squash, diced |
| 1 | cup | Tomatoes, diced |
| 2 | teaspoons | Lemon juice |
| 2 | teaspoons | Oregano |
| 2 | teaspoons | Basil |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
Directions
Preheat oven to 375F. Place squash, cut side down, on a baking sheet & cook until tender, about 45 minutes. Set aside to cool. Scoop out the inside & discard the seeds & strings.
Saute pine nuts & green onions in oil for 1 minute. Add mushrooms, zucchini, yellow squash & tomatoes & saute until just about tender, 5 minutes or so.
Stir in the remaining ingredients. Spoon the vegetable mixture into the squash shells. Serve immediately.
"Vegetarian Gourmet" Fall, 1995 * CROSSPOSTED Submitted By INTERCOOK On 11-30-95
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