Stuffed Acorn Squash for Two

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Superbowl Sunday.

Stuffed Squash for Two

2 acorn squash
1 tbsp butter
1 onion, minced (I used only a quarter cup)
1/2 cup finely chopped celery
1/2 cup chopped mushrooms
1 garlic cloves, minced
2 tbsp tomato paste
1 cup fresh breadcrumbs
1 cup shredded cheddar cheese
1/4 cup sunflower seeds
1/2 tsp salt (or less if using salted sunflower seeds)
1/4 tsp pepper
2 tbsp grated parmesan cheese

Lay each squash on side. Cut about 1/3 of each lengthwise in wedge; peel wedge, dice and reserve. Scoop out seeds from remaining squash; cut thin slice off each to level with cut side up. Place in microwaveable dish or plate; microwave on high until tender, 12 to 15 minutes (15 is too much).
Meanwhile, in non-stick skillet, melt butter over medium heat; cook reserved diced squash, onion and celery, stirring until softened, about five minutes. Add mushrooms and garlic and cook for two minutes. Stir in tomato paste; cook for one minute.
In bowl, combine onion mixture, bread crumbs, cheddar cheese, sunflower seeds, salt and pepper. Divide between squash, mounding if necessary. Sprinkle with parmesan. Bake in 450 degree oven until golden and heated, about 10 minutes. Serve with green salad.

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