I made this with 2 small Acorn Squash. Each half was enough for 1 person.
2 acorn squash cut in half and cleaned out of seeds
3 tablespoons butter or margarine
1 cup diced celery
1 cup diced onion
1 cup shredded carrot
Salt, pepper and parsley to taste
Shredded cheese, chopped bacon and bread crumbs for topping
Season inside of squash with garlic powder
Place cut side down in a greased 9×9 glass dish and microwave for 20 minutes until tender
Preheat oven to 350 degrees
Melt butter in a pan over medium heat
Sautee celery, onion and carrot till soft, only takes a few minutes
Sprinkle with salt, pepper and parsley
Flip acorn squash over in baking dish and scoop filling into squash
Top with a bit of bread crumbs and cover with foil
Bake 15 minutes
Remove foil and top with cheese and bacon
Put back in oven until the cheese melts
You can also add garlic, mushrooms or anything else as a stuffing for the squash. It’s a great way to use up leftover veggies in the fridge.
This was a real good side dish. Next time I make this, I will make extra and freeze them.