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Meatless & Vegetarian pg 3SQUASH RECIPES >>>>> >  Squash Stuffed, Mushroom/Cheese



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Serves 4
Each serving equals 1 cup of fruit or vegetables


    • 2 acorn or butternut squash
    • ½ pounds mushrooms, chopped
    • 1 cup onion, chopped
    • 1 clove garlic, crushed
    • 1 cup low fat cottage cheese
    • ½ tsp basil
    • ¼ cup parsley, chopped
    • Salt and pepper to taste
    • 3/4 cup cooked brown rice or bread crumbs
    • 2 Tbsp dry white wine (optional)


Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350 degrees or until tender.

While the squash are baking, sautè mushrooms, onions and garlic with salt and pepper until onions are soft.

Drain well (save liquid) and combine with the remaining ingredients.

Fill the squash cavities amply and bake, uncovered, 25-30 minutes at 350 degrees.

Baste with liquid from sautè during baking.

Nutritional analysis per serving:
Calories 198, Fat 3g, Calories from Fat 21%, Protein 13g, Cholesterol 2mg, Fiber 8g, Sodium 239mg.

The National 5 A Day Program -
Source: Produce for Better Health



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