Acorn or Butternut Squash Stuffed with Mushroom Cheese Filling

  • 2 acorn or butternut squash
  • 1/2 lb. mushrooms, chopped
  • 1 c onion, chopped
  • 1 clove garlic, crushed
  • 1 c low fat cottage cheese
  • 1/2 tsp. basil
  • 1/4 c parsley, chopped
  • salt and pepper to taste
  • 3/4 c cooked brown rice or bread crumbs
  • 2 tbsp. dry white wine (optional)

Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350o or until tender. While the squash are baking, saute mushrooms, onions and garlic with salt and pepper until onions are soft. Drain well (save liquid) and combine with the remaining ingredients. Fill the squash cavities amply and bake, uncovered, 25-30 minutes at 350F. Baste with liquid from saute during baking.