Acorn squash with pine nuts

Yield: 4 servings

Measure Ingredient
2 eaches Acorn squash, halved
2 tablespoons Pine nuts
1 each Garlic clove, minced
¼ cup Green onions, sliced
1½ teaspoon Oil
1 cup Mushrooms, sliced
½ cup Zucchini, diced
½ cup Yellow squash, diced
1 cup Tomatoes, diced
2 teaspoons Lemon juice
2 teaspoons Oregano
2 teaspoons Basil
¼ teaspoon Salt
½ teaspoon Black pepper

Preheat oven to 375F. Place squash, cut side down, on a baking sheet & cook until tender, about 45 minutes. Set aside to cool. Scoop out the inside & discard the seeds & strings.

Saute pine nuts & green onions in oil for 1 minute. Add mushrooms, zucchini, yellow squash & tomatoes & saute until just about tender, 5 minutes or so.

Stir in the remaining ingredients. Spoon the vegetable mixture into the squash shells. Serve immediately.

"Vegetarian Gourmet" Fall, 1995 * CROSSPOSTED Submitted By INTERCOOK On 11-30-95

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