ONION STUFFED WINTER SQUASH WITH ROASTED ALMONDS
- 2 SMALL WINTER SQUASH - ANY VARIETIES
- 1 SMALL YELLOW ONION - HALVED AND SLICED
- 3 TBS. SLICED ALMONDS - TOASTED AND COARSELY CHOPPED
- 1 CLOVE GARLIC - PRESSED
- 2 TBS. FRESH CHIVES OR GREEN ONIONS - FINELY CHOPPED
- 2 TBS. BUTTER
- SALT AND PEPPER TO TASTE
TOPPING:
- 1 1/2 TBS. BUTTER
- 1/4 CUP ITALIAN SEASONED DRY BREAD CRUMBS
- 3 TBS. GRATED PARMESAN CHEESE
- 2 tsp. DRIED PARSLEY
PREHEAT THE OVEN TO 375 DEGREES AND CUT SQUASH INTO HALVES, LENGTHWISE. DISCARD THE SEEDS AND THE PULP, THEN PLACE INTO A BAKING DISH WITH 1/4 INCH OF WATER, CUT-SIDE UP AND COVERED. BAKE APPROXIMATELY 40 MINUTES, OR UNTIL TENDER. THE SQUASH SHOULD HOLD THEIR SHAPE, AND BE TENDER TO THE FORK. ALLOW SQUASH TO COOL FOR HANDLING, THEN SCOOP OUT THE SQUASH LEAVING 1/4 INCH FLESH ALL AROUND THE SHELL. PLACE SQUASH MEAT INTO A MIXING BOWL. SAUTÉ ONIONS IN BUTTER, UNTIL TRANSLUCENT. ADD TO THE SAUTÉ, GARLIC, GREEN ONIONS, AND CHOPPED TOASTED ALMONDS (saving a few for garnish). CONTINUE TO SAUTÉ FOR ANOTHER 5 MINUTES. COMBINE MIXTURE WITH SQUASH PULP, AND ADD A PINCH OF SALT AND PEPPER TO TASTE. MASH WELL AND FILL SQUASH SHELLS.
TOPPING:
IN A SMALL PAN MELT THE BUTTER AND ADD THE BREAD CRUMBS, PARMESAN CHEESE, AND PARSLEY, THEN STIR WELL. SPRINKLE THE TOPPING OVER THE STUFFED SQUASH. PLACE SQUASH BACK IN ROASTING PAN, AND BAKE AT 375 DEGREES, UNCOVERED, UNTIL THE TOPPING IS GOLDEN BROWN. GARNISH WITH RESERVED ALMONDS.
MAKES APPROX. 4 SERVINGS.