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Vegetable-stuffed acorn squash.

Vegetable-stuffed Acorn Squash Serve squash filled with carrots and celery as a vegetable dish or an entree. About 2 tablespoons butter or margarine 2 acorn squash, each about 2 pounds, cut in half from stem to point and seeded Filling (recipe follows) 1 cup shredded jack cheese

Rub butter all over each squash half; lay cut side down in a 10- by 15-inch pan. Bake, uncovered, in a 350 [deg.] oven for 25 minutes. Turn cut side up; bake until tender when pierced, about 15 minutes more.

Remove squash from oven, spoon filling equally into each half, and sprinkle evenly with cheese. Return squash to oven and bake until cheese melts, 5 to 8 minutes. Makes 4 servings.--Novis v. Ridge, North Highlands, Calif.

Fillilng. Melt 2 tablespoons butter or margarine in a 10- to 12-inch frying pan set over medium heat. Add 1 medium-size onion, chopped; 4 medium-size carrots, peeled and chopped; 4 stalks celery, chopped; and 1 tablespoon minced fresh ginger. Stir until onion is limp. Add 1/4 cup dry white wine and 2 tablespoons soy sauce; boil, stirring, until all liquid is gone. Use warm or cool.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jan 1, 1986
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