Apple Stuffed Squash
Another recipe from that old back-to-the-lander bible, The Moosewood Cookbook by Mollie Katzen. This recipe is very filling, so be prepared for leftovers.
(Makes 4 large servings)
2 medium-sized squash (buttercup, butternut or acorn)
2 medium cooking apples, cored and chopped
2 cups cottage cheese
Juice from 1 lemon
½ cup onion, chopped
3 Tbs butter
dash of cinnamon
¾ cup cheddar cheese, grated
½ tsp salt
Preheat oven to 350 degrees.
Split squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled baking sheet for 30 minutes,or until it is tender when you poke it with a fork.
Sauté the apples and onion in butter until the onion is translucent. Combine with remaining ingredients, and stuff each squash cavity with the mixture.
Place the stuffed squash back on the baking sheet, cover with foil and return to the oven for 15-20 minutes or until heated through.