Friday, September 18, 2009

Stuffed Buttercup Squash

Serves 4.
1 Buttercupp Squash or any other squash
1 tsp. Black Pepper
1 med. Onion
Dried Red Pepper Flakes
2 Eggs, beaten
2 tbsp. Butter
1/4 c. wheat germ
1/4c raw Pumpkin Seeds
1 clove Garlic
1 Tomato
1/4 c. Parmesan cheese
1 c. grated Colby cheese
Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. Bake, cut side down, for 45 minutes. Meanwhile, saute in butter, onion, garlic, and dried peppers. Pumpkin seeds. Mix together eggs, cheeses, wheat germ, and pepper. Stuff squash with mixture and bake an additional 20 minutes or until done.

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