Pear-stuffed squash

1 servings

Ingredients

Quantity Ingredient
2 smalls Winter squash (acorn; dumpling, butternut)
½ cup Chopped onion and celery
2 Fresh USA Anjou pears; cored and diced
1 cup Fresh bread crumbs
⅓ cup Shredded Cheddar cheese
¼ cup Raisins and minced parsley
2 tablespoons Lemon juice
Salt to taste
1 dash Ground nutmeg and cracked pepper

Directions

Prick squash with fork; microcook at HIGH (100%) 5 minutes. Turn squash over and microcook at HIGH 5 to 10 minutes longer or until squash is tender. Cut squash in half; remove seeds. Place onion and celery in microwave-safe container; microcook at HIGH 3 to 5 minutes or until celery is tender. Add remaining ingredients except squash. Fill halved and seeded cooked squash with pear mixture. Cover with waxed paper and microcook at HIGH 5 to 7 minutes or until filling is thoroughly heated.

Conventional Method: Cut squash in half lengthwise; scrape out seeds. Place cut-side down, in greased baking dish. Bake, uncovered, at 425°F 30 to 40 minutes or until flesh is tender when pierced with a fork. Saute onion and celery in 1 tablespoon vegetable oil until crisp-tender; add remaining ingredients except squash; mix well. Fill baked squash with pear mixture.

Bake at 350°F about 20 minutes or until thoroughly heated.

*Recipe developed for 600 to 700 watt microwave ovens.

Always be sure to use ripe pears.

Per serving: 279 Calories (kcal); 14g Total Fat; (45% calories from fat); 13g Protein; 25g Carbohydrate; 40mg Cholesterol; 476mg Sodium Food Exchanges: 1½ Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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