This recipe was submitted by Judi L. Holdeman of Gold Hill for the Oregon Healthy Living Magazine recipe contest. She describes it as a great vegetarian main course or hearty side dish.
1/2 cup unseasoned croutons
1/2 cup dried cranberries
1/2 cup chopped mushrooms
1/2 teaspoon dried basil
1/4 cup finely chopped onions
1/8 teaspoon salt
1/3 cup chopped pecans
11/2; teaspoons ground coriander
1 acorn squash
2 tablespoons asiago cheese, finely grated
1 cup water
2 tablespoons butter, melted
Mix stuffing ingredients and toss with the melted butter.
Cut squash in half, de-seed and fill hollows with stuffing. Place in covered baking dish. Add the water to the bottom of dish. Cover.
Cook in microwave on high for 20 minutes. Place on serving plates and top immediately with the asiago cheese.
Makes 2 large servings.