Stuffed Squash

These savory bundles make an elegant meal, whether for the family or your next dinner party. For the best taste, use freshly grated Parmesan.

Core Plan Tip: To make this Flex Plan-friendly dish into a Core dish, substitute chicken broth for the wine and use a soy-based cheese.

Makes 4 servings

Ingredients
2 medium acorn squash
Nonstick cooking spray
8 ounces cremini or white button mushrooms, cleaned and thinly sliced
3 medium scallions, thinly sliced
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 1/2 cups cooked brown rice
1/4 cup grated Parmesan cheese
3 tablespoons dry vermouth or dry white wine

1. Position the rack in the center of the oven and preheat oven to 375°F.

2. Split the squash in half, stem to bottom, and scoop out the seeds. Spray a baking sheet with nonstick cooking spray and place the squash on it cut side down. Bake until tender, about 50 minutes.

3. Meanwhile, spray a large skillet with nonstick cooking spray and set over medium heat. Add the mushrooms, scallions and garlic, and cook, stirring frequently, until the mushrooms give off their liquid, about 4 minutes.

4. Stir in the Worcestershire sauce, rosemary, sage, thyme and pepper. Cook 1 minute.

5. Remove pan from heat and stir in the rice, cheese and vermouth or wine.

6. Once the squash are fork-tender, turn them cut side up and fill each with a quarter of the rice mixture. Bake until warmed through, about 10 minutes.

Serving size: One stuffed squash half. POINTS® value: 4