Stuffed Roasted Acorn Squash

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If you like squash, this one is for you. One squash serves two people and since they ring in at about $1.50 per squash you can really go to town especially if you are having people over. Fill them with whatever you want. I made Rainbow Saffron Vegetable Millet (and made croquettes out of the leftovers) and topped it with toasted pine nuts and fresh parsley. Quinoa and wild rice work well here too.

Here is the perfect acorn squash specimen. The color is good and it is firm the the touch.

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Slice it down the middle from the top (the stem) to the bottom.

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Scoop out the seeds with a big spoon.

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Lightly brush with oil and place cut side down on a lined baking sheet. Roast in a 400 oven for 30 minutes or until the acorn squash are soft.

Make the filling and gently fill the cavity. Sprinkle with garnish because garnish always makes everything look fancy and enjoy!

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