Red Onion And Almond Stuffed Winter Squash

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 small winter squash (carnival, acorn, golden acorn, delicata, or other)
• 1 tablespoon margarine
• 1 large red onion, chopped
• 1/4 cup finely chopped toasted almond
• 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
• salt & freshly ground black pepper

Recipe

• 1 the squash may be baked in the oven or microwave.
• 2 if you are going to use the oven, preheat it to 375°f.
• 3 cut the squash in half lengthwise and scoop out seeds.
• 4 place the halves in a baking dish, cut side up with about 1/4 inch of water, and cover.
• 5 bake until easily pierced with a knife, about 45 to 50 minutes.
• 6 if you microwave, do so until easily pierced with a knife, about 10 minutes.
• 7 when the squash is cool enough to handle, scoop out and discard the seeds.
• 8 scoop out the pulp and transfer to a serving container.
• 9 heat the margarine in a medium skillet. add the onion and sauté over medium heat until golden.
• 10 heat up a bit more margarine in a separate skillet and add the almonds. sauté until they give off a toasty aroma.
• 11 mash the squash until smooth.
• 12 combine the onion with the squash pulp. add the ginger, season with salt and pepper, and stir together. stuff back into the squash shells.
• 13 reheat in the microwave or oven just until heated through, top with toasted almonds, and serve.
• 14 *note: you can add the almonds into the onions when cooking and mix into the pulp if desired instead of topping with almonds!