- Acorn squash 1/2 cut into half horizontally from center and de-seeded
- Butter 1 tbsp • 717 kcal
- Red onion 1/2 large, finely chopped
- Garlic 1/2 tsp, finely grated
- Button mushroom 3/4 cup, sliced
- Salt 1/4 tsp • 1 kcal
- Black pepper powder 1/4 tsp
- Fresh parsley 1 tsp, finely chopped
- Cheddar Cheese 1/4 cup, roughly shredded
- Processed cheese 3 tbsp, roughly grated
Cheesy acorn squash is a wonderful recipe for those who love their vegetables. This is a pretty easy dish that can be enjoyed as such or with the bowl of light soup. This recipe is very low in carbohydrates and loaded with protective vitamins and minerals.
I prefer to top my acorn squash with processed cheese as it gives a nice crunchy crust to the cheesy acorn squash…
- Preheat oven to 175 degrees C.
- Place one half of the acorn squash cut side down in a glass dish and microwave it for about 5-6 minutes until the squash is almost tender.
- Meanwhile, in a pan heat butter until it melts.
- Add onion and garlic and cook for 2 minutes or until onion turns transparent in color.
- Season the onion with salt and black pepper powder. Give it a good stir and add parsley to the mixture.
- Turn off the heat and let the mixture cool down a little.
- Remove the acorn squash from microwave and let it cool for 2 minutes.
- Spoon the mushroom mixture in the hollow cavity of acorn squash.
- Top the vegetables first with cheddar cheese and then with processed cheese.
- Place the acorn squash on a baking tray and let it cook in the preheated oven for about 5 minutes or until the cheese melts a little.
- Serve hot and enjoy!
- Do not over cook the vegetables else you will get a pulpy mash after baking the acorn squash.
- Be careful not to over cook the acorn squash in the microwave and in the oven else the squash will not able to hold to its shape and will sag.
- You may replace processed cheese with equal amounts of mozzarella cheese as well.
- Add 2 tablespoons of roughly crumbled feta cheese to the mushroom mixture while cooking in the pan at the last 30 seconds to get an even cheesier version.
- If desired you may bake the squash until the top turns golden brown in color. You may even prepare this recipe until step 7 up to a day in advance and then resume from step 8 before you plan to serve.
Nutritional information (per serving): 148 Calories, 9.6g Total fat (6g Saturated fat, 0.4g Polyunsaturated fat, 2.6g Monounsaturated fat), 28.5mg Cholesterol, 438.8mg Sodium, 389.9mg Potassium, 11.1g Total carbohydrates (1.8g Dietary fiber, 1.5g Sugars), 6.1g Protein