here's that yummy sounding recipe for stuffed acorn squash. I wonder could you also do it with butternut squash? Anonymous said... Speaking of Vegetarian, I just got this receipe from the Integrative Nutrion Newsletter: Stuffed Roasted Acorn Prep Time: 10 minutes Cooking Time: 45 minutes Yields: 4 servings Ingredients: 2 acorn squash 2 cloves garlic, minced or pressed 2 tablespoons olive oil Sea salt and pepper Stuffing 1 cup cooked whole grain (quinoa, brown rice, millet, barley) 1 onion, finely diced 1 zucchini, diced 1/4 cup golden raisins or currents 1/2 cup toasted pumpkin seeds, chopped 1/2 cup parsley, chopped 3 teaspoons curry 1 tablespoon olive oil Directions: Preheat the oven to 375 degrees. Cut acorn squash in half and clean out seeds and fibers. Cut a very thin slice off the bottom, so that the acorn squash halves can sit flat like soup bowls. Brush with olive oil, and spread garlic evenly over the 4 cups, sprinkle with salt and pepper, place on a baking sheet and bake for 35 minutes. While baking, in a skillet saute onions, curry and raisins for 3 minutes. Add cooked grains and stir for 5 minutes. Remove skillet from heat and mix in parsley and zucchini. Fill each squash cup with stuffing and top with chopped pumpkin seeds and bake in the oven for 15-20 minutes or until the squash is soft (when a butter knife sinks into the squash with ease). Serve warm. speak to you soon. pi