Roasted and Stuffed Squash
2 small squash
1/2 c hash stuffing
1/4 c shredded mozzarella cheese
olive oil
salt and pepper
2 tsp parsley
Preheat oven to 400 degrees.
Cut squash in half and hollow out the inside (I just use a small spoon). On a non-stick pan, coat with olive oil. Add the hollow squash to the pan, skin side up. Drizzle the squash with olive oil, 1 tsp of parsley and generous amount of salt and pepper. Flip the squash so it is now skin side up. Add 1 tsp of parsley to skin and coat with a generous amount of salt and pepper (the skin should already be coated with olive oil). With the skin side still up, we want to roast the inside of the squash first. Cook for approximately 5 minutes; we don’t want them to get to mushy, as we will need to add stuffing and cook for a little longer. Once the inside of the squash has been roasted (5 minutes), remove them from the oven. Flip them over so that they are now skin side down. Add the hash stuffing, top with cheese, and let bake for about 8 minutes or until cheese has browned.
Grouchy's 