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Pear-stuffed Squash

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Fruit, Icrowave, Side dishes	1	Servings

INGREDIENTS

2		Winter squash, acorn
		dumpling butternut
1/2	c	Chopped onion and celery
2		Fresh USA Anjou pears, cored
		and diced
1	c	Fresh bread crumbs
1/3	c	Shredded Cheddar cheese
1/4	c	Raisins and minced parsley
2	T	Lemon juice
		Salt to taste
1	ds	Ground nutmeg and cracked
		pepper

INSTRUCTIONS

Prick squash with fork; microcook at HIGH (100%) 5 minutes. Turn
squash over and microcook at HIGH 5 to 10 minutes longer or until
squash is tender. Cut squash in half; remove seeds. Place onion and
celery in microwave-safe container; microcook at HIGH 3 to 5 minutes
or until celery is tender. Add remaining ingredients except squash.
Fill halved and seeded cooked squash with pear mixture. Cover with
waxed paper and microcook at HIGH 5 to 7 minutes or until filling is
thoroughly heated.  Conventional Method: Cut squash in half lengthwise;
scrape out seeds.  Place cut-side down, in greased baking dish. Bake,
uncovered, at  425Â°F 30 to 40 minutes or until flesh is tender when
pierced with a  fork. Saute onion and celery in 1 tablespoon vegetable
oil until  crisp-tender; add remaining ingredients except squash; mix
well. Fill  baked squash with pear mixture. Bake at 350Â°F about 20
minutes or  until thoroughly heated.  *Recipe developed for 600 to 700
watt microwave ovens.  Always be sure to use ripe pears.  Per serving:
279 Calories (kcal); 14g Total Fat; (45% calories from  fat); 13g
Protein; 25g Carbohydrate; 40mg Cholesterol; 476mg Sodium  Food
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0  Fruit;
2 Fat; 0 Other Carbohydrates  Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 638 Calories From Fat: 169 Total Fat: 19.2g Cholesterol: 39.6mg Sodium: 1998.1mg Potassium: 788.2mg Carbohydrates: 91.8g Fiber: 6.9g Sugar: 16.9g Protein: 25.2g