Stuffed Squash


2 medium to large acorn or butternut squash

¼ C chopped parsley

½ lb. chopped mushrooms

salt and pepper to taste

1 C chopped onion

¾ C bread crumbs or cooked rice

1 clove crushed garlic

2 T. dry white wine




For four servings of stuffed squash, split the squash length-wise down the middle.  Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350 degrees or until tender enough to eat. 


Make filling while squash is baking


Sauté mushrooms, onions and garlic in butter with salt and pepper until onions are soft.  Drain well (save liquid) and combine with remaining ingredients. 


Fill the squash cavities amply and bake, uncovered, 25-30 min. at 350 degrees.  Baste with liquid from sauté while it bakes.