With all the holiday tables full of prime rib roasts, ham and turkey, Meatless Monday never sounded so good. If you're looking to keep meat off the table tonight, we've got some ideas.
Roasted squash is a great meat alternative for a hearty entree. Quinn and Karen Hatfield like to roast their kabocha or butternut squash with honey, sherry vinegar, chile de arbol, rosemary and black pepper.
DOUBLE-BAKED SQUASH WITH CRUNCHY ONION TOPPING
3 cups pureed squash
1/4 cup light sour cream
1/4 cup grated Parmesan cheese
1/3 cup finely minced onion
1 teaspoon minced garlic
3/4 teaspoon salt
Freshly ground pepper
Butter, for greasing
1 cup fresh bread crumbs
1 tablespoon butter, melted
Put squash, sour cream, cheese, egg, 3 tablespoons onion (reserve rest for topping), garlic, 1/2 teaspoon salt and pepper to taste in the bowl of a food processor and mix until smooth, 10 seconds. Transfer to greased 5-cup shallow baking dish. Smooth top.
Toss together bread crumbs, butter, reserved onion and remaining salt. Adjust seasonings. Spread evenly over squash. (The can be made a day ahead and refrigerated, but let it come to room temperature before baking.)
Bake at 350 degrees, uncovered, until edges are just beginning to brown and crumbs are golden, about 40 minutes. Serve hot.
Each serving: 98 calories; 450 mg sodium; 44 mg cholesterol; 5 grams fat; 10 grams carbohydrates; 5 grams protein; 0.62 gram fiber.
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