Squash stuffed with mushroom & goats cheese filling
2 acorn or butternut squash
½ pound mushrooms, chopped
1 cup red onion, chopped
1 clove garlic, crushed
1 cup goats cheese
½ tsp basil
¼ cup parsley, chopped
spinach ( optional)
Salt and pepper to taste
3/4 cup cooked brown rice or bread crumbs
2 Tbsp dry white wine (optional)
Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350 degrees or until tender.
While the squash are baking, sautè mushrooms, onions and garlic with salt and pepper until onions are soft.
Drain well and combine with the remaining ingredients.
Brush the inner flesh of the roasted Squash with one tablespoon of honey. Stuff with goat cheese filling and place back into oven and bake, uncovered, 25-30 minutes at 350 degrees.