Stuffed Buttercup Squash

Substitute any winter squash for buttercup squash in this savory recipe!

Preparation Time: 30 minutes
½ cup onion, chopped 1 clove garlic, crushed ½ tsp sage ½ tsp thyme ½ cup celery, diced 3 Tbsp oil 1 cup whole wheat bread crumbs ½ cup cheese, low-fat 1 medium buttercup squash, halved lengthwise and seeds removed
Cook onions, garlic, sage, thyme, and celery in oil. Cook over low heat until onions are soft. While vegetables and herbs are cooking, cut squash in half and remove seeds. Clean buttercup squash and microwave on high for 5 minutes. Once onions are soft, add bread crumbs. Continue to cook over low heat for 5-10 minutes. Remove from heat and mix in the cheese. Pack stuffing into cleaned out squash. Bake, covered at 350° F for 20 minutes, or until squash feels tender.
Serves: 4
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 240 Total Fat: 12g Saturated Fat: 2g % of Calories from Fat: 45% % Calories from Sat Fat: 7.5%		Protein: 8g Carbohydrates: 28g Cholesterol: 5mg Dietary Fiber: 4g Sodium: 125mg
Each serving provides: An excellent source of vitamin C, and a good source of vitamins A, B1, and B6, fiber, potassium, phosphorous, manganese, magnesium, calcium.

Recipe adapted from the University of Maine Cooperative Extension.
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