Stuffed Acorn Squash With Mushrooms & Pepperoni

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   Pre-heat your oven to 350 degrees. Put the halves of the acorn squash open face down into a lasagna pan. Put the pan with the squash into the oven, then add 1 inch of water into the pan before carefully sliding the oven rack in and closing the door. Bake for 45 minutes. When the time is up, remove pan, drain off water, and let the squash cool. While squash is cooling, dice the onions and cut the pepperoni into 1/4 inch thick slices which then get cut into quarters. Put a tiny bit of cooking spray into a frying pan and saute the onions until they become translucent. Add the pepperoni and saute for another 5 minutes. Add the mushrooms and saute until the mushrooms have reduced in size by 1/2. Turn off the heat and stir in the sour cream. Take the cooled halves of the squash and a tablespoon. Spoon out the squash meat into the frying pan being careful not to tear the skin of the squash. I usually leave about 1/8 inch of squash meat still in the skin just to make sure it will hold together. Once all of the squash meat is in the frying pan, set the empty squash skins back in the lasagna pan with the open side facing upward waiting to be filled. Mash up the squash with the sour cream, pepperoni, onions and mushrooms. Take the squash mixture and pack it back into the empty squash skins then sprinkle with Parmesan cheese. Bake at 400 for 20 minutes. Pull out of the over and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.