Stuffed Acorn Squash
1 Acorn Squash – Cut in half and de-seeded (set seeds aside)
1 Med. Bell Pepper – Sliced
1/2 Medium Onion – Sliced
3 Cups of Shredded Cabbage
1 Tbsp. Butter
1 oz Goat Cheese
Dash of Cayenne Pepper (optional)
Preheat oven to 400
Cut Acorn Squash Horizontal and scrap out the seeds and pulp. Set seeds a side.
Sprinkle Squash with salt & pepper. Place on baking sheet, faceside up and bake for 45 minutes or until tender with a fork.
Meanwhile, Clean the acorn seeds and place on a baking sheet, sprinkled with salt. Bake for about 7 minutes.
In a pan, add peppers, onions, cabbage and butter and saute until soft and tender.
Once acorn is done, place vegetable mixture into squash, sprinkle with Cayenne Pepper, top with goat cheese and bake until cheese is softened, about 5 minutes.
Top with some Acorn Squash Seeds.