Stuffed Squash

This recipe will work with acorn, buttercup, or any other smaller winter squash.

2 winter squash to stuff
2 cups of bread crumbs
¼ cup almonds, coarsely chopped
1 small onion
butter
½ teaspoon thyme
¼ cup finely chopped fresh parsley
1 teaspoon salt
pepper to taste
1 teaspoon lemon juice
dash of cream

1. Slice your squash in half lengthwise and scrape out the seeds.

2. Sauté the onion in a little butter in a large frying pan.  When the onion is translucent, add the bread crumbs, thyme, parsley, salt, pepper and lemon juice.

3. Add the almonds and cream.  The mixture should be slightly moist.

4. Salt and pepper the inside of the squash halves and dot with butter.  Heap the stuffing into the squash and put them in a pan.  Add 1/2-inch of water to the pan, cover with foil and bake it until the squash are done – about 45 minutes at 350°.