BAKED BUTTERCUP SQUASH

Serves 2.
Ingredients
1 buttercup squash (approx. 2 lbs)
1 Tbsp brown sugar
1 tsp butter
salt and pepper
Cut squash in half and remove seeds.
Place in baking dish cut side down in about 1 inch of water.
Bake at 350ºF for 40 minutes or until tender.
Remove from oven, and fill each cavity with brown sugar, butter, and salt and pepper to taste.
Continue to bake for 10 minutes.

Variation: substitute other varieties of squash such as acorn squash or Hubbard squash.

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.