Split 2 acorn, butternut or delicate squashes lengthwise down the middle. Remove seeds and bake face down on an oil tray for 30 minutes at 350 degrees – or until tender. Make your filling while squash is baking.
½ lb chopped shiitake mushrooms salt/pepper
1 cup chopped onion ¾ cup bread crumbs, rice or wild rice
1 garlic clove crushed 2 Tbs. Dry white wine
1/4 cup chopped parsley
Optional: Up to 1 cup of cheese may also be added (recipe originally calls for cottage cheese.)
Sauté mushrooms, onions and garlic in butter with salt and pepper until onions are soft. Drain well and save liquid (which may be minimal) Combine remaining ingredients and fill squash cavities amply and bake uncovered 15 minutes more. Bale in oven at 350 degrees. Dot top of filling with butter before baking or add leftover liquid to keep stuffing from drying out.
Serves 4; Enjoy your Stuffed Squash