Stuffed Squash

Split two squash lengthwise. Remove seeds and bake, face down, on an oiled tray for 30 minutes at 350 degrees, or until tender enough to eat. Make filling while squash is baking.

Filling One: Mushroom/Cheese

1/2 c. chopped mushrooms / 1 c. chopped onion / 1 clove crushed garlic / 1 cup cottage cheese or ricotta / 1/2 tsp. basil / 1/4 c. chopped parsley / 3/4 c. bread crumbs or cooked rice / 2 Tbs. white wine/ salt, pepper, butter

Saute mushrooms, onions, garlic in butter or olive oil with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, 25-30 minutes at 350 degrees. Baste with liquid from the saute as it bakes.

Filling Two: Apple!

2 medium cooking apples / 2 c. cottage cheese / juice from 1 lemon / 1/2 c. chopped onion / 3 Tbs. butter / dash of cinnamon / 3/4 c. grated cheddar

Saute apples and onion in butter until onion is clear. Combine with remaining ingredients and stuff the squash. Bake, covered, 15-20 minutes, or until heated through. Optional: 1/2 c. chopped walnuts (sauteed) and/or handful of raisins.