CORN-FILLED ACORN SQUASH

By á-32773

Ingredients

• 3 small acorn squash, washed, halved, deseeded
• 1/2 cup green pepper
• 1 garlic cloved, minced
• 3 Tbs unsalted butter
• 2 cups whole kernals corn
• 1/4 tsp salt
• 1/2 tsp monosodium glutamate
• 1/4 tsp ground black pepper
• 1 tsp dried basil
• 1 cup bread crumbs
• 3 Tbs butter. melted
• 3 Tbs toasted sesame seeds
• 3 Tbs Parmasan
• 2 Tbs fresh chopped parsley
• 2 Tbs melted butter
• Salt and pepper to taste

Preparation

Step 1

1. Cooks squash at 400F for 35 minutes, inverted in pan with 1/4-inch water.

2. Melt 3 Tbs butter in large skillet, cook green pepper and garlic about 5 minutes until soft. Remove from heat. Add corn, salt, monosodium glutamite, black pepper, and basil. Set aside.

3. Toss bread crumbs with melted butter, sesame seeds, Parmasan and parsley

4. Remove squash from water bath. Dischard water and turn squash skin side down on the baking sheet. Season with 2 Tbs melted butter and salt and pepper. Spoon corn mixture into cavity of the squash. Sprinkle crumb mixture on top and bake for 20 minutes. Serve