Acorn Squash With Pine Nuts
Ingredients
2 each acorn squash, halved
2 Tbsp. pine nuts
1 each garlic clove, minced
1/4 C. green onions, sliced
1 1/2 tsp. oil
1 C. mushrooms, sliced
1/2 C. zucchini, diced
1/2 C. yellow squash, diced
1 C. tomatoes, diced
2 tsp. lemon juice
2 tsp. oregano
2 tsp. basil
1/4 tsp. salt
1/2 tsp. black pepper
Cooking Instructions
Preheat oven to 375 degrees. Place squash, cut side down, on a baking sheet and cook until tender, about 45 minutes. Set aside to cool. Scoop out the inside and discard the seeds and strings. Sauté pine nuts and green onions in oil for 1 minute. Add mushrooms, zucchini, yellow squash and tomatoes and sauté until just about tender, 5 minutes or so. Stir in the remaining ingredients. Spoon the vegetable mixture into the squash shells. Serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)