- Portion size 2 servings
- Credits : Canadian Living Magazine: November 2001
Ingredients
Method
Preheat oven to 450°F (230°C).
Lay each squash on side. Cut about one-third 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; microwave on High for 12 to 15 minutes or until tender.
Meanwhile, in nonstick skillet, melt butter over medium heat; cook reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes. Add mushrooms and garlic; cook for 2 minutes. Stir in tomato paste; cook for 1 minute.
In bowl, combine onion mixture, bread crumbs, Cheddar cheese, sunflower seeds, salt and pepper. Divide between squash, mounding if necessary; sprinkle with Parmesan cheese. Bake in oven for 7 to 10 minutes or until golden and heated through.
Nutritional facts Per serving: about
- Sodium 1260 mg
- Protein 27 g
- Calories 632.0
- Total fat 37 g
- Cholesterol 80 mg
- Saturated fat 18 g
- Total carbohydrate 56 g
%RDI
- Iron 38.0
- Folate 57.0
- Calcium 61.0
- Vitamin A 37.0
- Vitamin C 60.0
