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6 servings, 1 cup
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This recipe can be topped with the cheese of your choice for the final baking and the squash is to be scooped out for eating, leaving the rind behind.
Also, if individual servings are needed, use small acorn squash. Just cut a very small bit off the pointy bottom so they will sit nicely and watch them, they probably won't need the full 50 minutes to become tender.
This was very good. It makes a lot of filling even using two squash. That was great because you could pile it on! I used veggie stock instead of water and did not drain the tomatoes. I topped it with fresh grated Romano cheese for the last 30 min and everyone loved it.