"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Stuffed Squash Recipe

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This recipe for Stuffed Squash, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Newton
Added: Sunday, September 3, 2006


1/4 cup slivered almonds
1 tbsp. butter
1 8-oz pkg. Neufchatel cheese, cubed
1/4 cup milk
1 10-oz pkg. frozen cut green beans, cooked and drained
1/2 cup water chestnuts, sliced
1 1/2 tsp. lemon juice
1/2 tsp. dry mustard
1/4 tsp. groung ginger
1/4 tsp. salt
2 acorn squash

Saute almonds in butter in saucepan until lightly browned. Add cheese and milk; stir over low heat until cheese is melted. Stir in all remaining ingredients except squash. Heat thoroughly. stirring occasionally. Spoon vegetable mixture into prepared squash

To Bake acorn squash: Cut squash in half. Scoop out seeds. Place cut-squash, cut side down, in 13X9-inch baking pan. Add enough hot water to measure 1/2 inch up sides of pan. Bake in 375 oven for 45-55 minutes or until squash is tender.




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