Sitting, in my fridge, was an acorn squash, a butternut squash and an eggplant. I have no plans for any of them and wondered why I bought them. I guess, because they are good foods, one can do a lot with.
Last night, was time for the acorn squash to meet its match. I have found that the easiest way to make acorn squash is to put it, in the microwave and let it sit there, until it is done. Every microwave is different so I am not sure how long to tell you to do this. I would start with six minutes and see what state it is, in.
Bake squash in 350 degree oven or in microwave.
While acorn squash is cooking, mix your cabbage and carrots in a medium bowl.
When squash is done, cook cabbage and carrots, in the microwave for three minutes, just to get it started cooking.
Add cream cheese, cottage cheese, seasoning and scallions to cabbage mix. Mix well.
Cut the acorn squash open so you have two shells. Remove the seeds.
Take out some of the squash, leaving enough to keep the shape of the squash and mix the part you removed with your cheese mixture.
Fill the two cavities with this mixture.
Put shredded cheese on top.
Bake at 350 degrees for 30 minutes.
Eat and enjoy the unique flavor.
