Pear-Stuffed Squash Recipe

Free Recipe Pear-Stuffed Squash

Recipe Type: F Recipes

Recipe Preparation: bake

Cooking Ingredients for Pear-Stuffed Squash Recipe

2 sm Winter squash (acorn;
-dumpling, butternut)
1/2 c Chopped onion and celery
2 Fresh USA Anjou pears; cored
-and diced
1 c Fresh bread crumbs
1/3 c Shredded Cheddar cheese
1/4 c Raisins and minced parsley
2 tb Lemon juice
Salt to taste
1 ds Ground nutmeg and cracked
-pepper

Pear-Stuffed Squash Preparation

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: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 1

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