Baked Squash stuffed with Three Bean Medley

Baked Acorn Squash

Squash is a wonderful fall vegetable. This dish can be served in quarters on the side, for a dinner for four, or served by itself as a delicious main meal.


1 acorn squash
1 cup 3 bean medley ( chick peas, red navy beans, ramono beans )
1 tomato
6 mushrooms
1/2 green pepper
1/2 onion
2 cloves garlic
pinch of parsley
pinch of thyme
pinch of pepper
1 tblsp. garlic & herb liquid seasoning

Cut squash in half and remove seeds and pulp. Place face down on a pie plate, puncture a few holes in the skin, then add enough water to cover the bottom of the plate. Bake at 375 degrees for 45 minutes.

Cut up vegetables. Add virgin olive oil to skillet, add garlic,onion, mushrooms, green pepper and saute. Then add tomatoes and spices.

Remove baked squash from the oven and fill the cavity with the 3 bean medley minture. ( top with parmesan cheese if desired)

Serves 2


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