Dreamy Creamy Cauliflower Casserole

I wasn’t prepared to love this as much as I did. Try it. You will see for yourself!

Yesterday, I started over on my keto program. I had been doing it in earnest all the way through Lent and then poof, I fell off the wagon. I could blame it on the fact that I am a potato chip addict and every time I visit my mother she insists on putting out bowl after bowl of junk food. Every Thursday she puts out a bowl of chips, a bowl of Cheetos, a bowl of Doritos, etc. Then she chides me until I humor her and eat some. (Anyone else have a person like this around?) In her defense, she’s in her mid-eighties and she’s hard-wired like this. Plus, I should have better will power.

I like to start my projects on Mondays, so yesterday was the day to re-invest in the keto lifestyle. Sunday night I planned out my weekly menu and last night was the night to try the cauliflower casserole! Honestly, I wasn’t expecting it to turn out as delicious as it did! Charlie and I both got up this morning talking about how great it was and how neither of us felt hungry for breakfast.

The instructions and the ingredients are very basic, so here you will see only the last steps. This is what it looked like all mixed together prior to adding the cheese and bacon toppings. I could have just baked it like this and it would have been great.

img_6811

Add the remainder of the cheese on top:

img_6813

Then add the last of the bacon. Don’t skip this step. The extra bacon makes the house smell divine and it adds a little bit more of a smokey flavor to the dish.

img_6815

Here it is freshly out of the oven. I didn’t wait for it to get really brown.

img_6817

 


Dreamy Creamy Cauliflower Casserole (serves 8)
Ingredients:
1 head fresh cauliflower
8 oz. cheddar cheese, freshly grated, divided
8 oz. Monterey Jack cheese, freshly grated, divided
8 oz. cream cheese, softened
¾ cup full fat cream
2 bunches green onion, chopped
6 pieces of bacon, cooked
2 cloves fresh garlic, minced
Salt & Pepper to taste

Directions:

Preheat oven to 350 degrees.

Cut the cauliflower into bite-sized florets. Place in a microwave safe bowl with a half cup of water and cover. Microwave on high 4-5 minutes until cauliflower is steamed through. (I took mine out at about 4 minutes because I wanted it to still have a bite to it. Keep in mind, it is still going to be baked.) Drain into a colander.

Cook the bacon (I used the microwave for mine), chop it up and set it aside.

In a separate bowl, combine 8 oz. softened cream cheese with 6 oz. each of the cheddar and Jack cheeses, salt and pepper, and garlic. Add the cream a little bit at a time until the mixture is combined. Add the bacon (reserve 1 ½ Tablespoons for the top) and green onion; then add it all to the cauliflower. Stir gently to combine. Pour into a baking dish.

Smooth the surface with a spatula. Sprinkle the remaining cheese and bacon over the top.

Bake uncovered for 25 minutes or until brown and bubbly.

PS- If you don’t feel like grating your own cheese, you may substitute with pre-shredded. Keep in mind that pre-shredded cheese never has the same flavor as freshly grated.


Nutrition information:

1 serving is 1/8th of the casserole.

Calories: 379, Fat: 27g, Net carbs: 8, Total carbs: 10, Protein: 23g,Fiber: 2g


Here is another cauliflower recipe that I adore.


Seriously, does anyone else out there have a person who is constantly trying to sabotage your eating plan? How do you handle it?

 

 

Tricked Out Eggplant Parmesan Towers!

Oh my GOODNESS, look at THIS!

Lately I have been trying to make friends with egg plant. Try as I may, I have never liked it. Conversely, my husband loves it and is often disappointed when he suggests it for dinner and I poo-poo the idea. A few days ago I decided to try my hand at making faux bacon using slices of eggplant. It was a hit and I actually loved it. I will make it again.

The recipe was so simple, it’s almost ridiculous. I posted it the other day.  Click here. Also did you notice flat “Groot” in the last piece? Yeah, that wasn’t planned.

Because I liked this so much, I decided to buy some more eggplant and see what else I could possibly love about it. Enter, “Tricked Out Eggplant Parmesan”. I like just about anything fried, so why not! I have to give credit to Trisha Yearwood because I saw her show on the Food Network and she made Eggplant Parmesan stacks. I thought they looked really pretty, so this was the inspiration for my dish.

This recipe starts by slicing the eggplant into rounds. I salted them on both sides and set them up on a wire rack for thirty minutes. Then they get towel dried and dredged in the traditional, seasoned flour, egg and Italian breadcrumb mixture.

I made a quick, cheater version of marinara sauce (and I do mean quick AND cheater cheater pumpkin eater!) I cut up an onion into a medium large dice and sautéed it in some olive oil and fresh garlic; then I added 2 tablespoons of tomato paste, Italian seasoning, one large can of Italian seasoned diced tomatoes and shhhhh!…a jar of prepared Marinara. (My favorite brand is by Chef Emeril Lagasse. I love his tomato basil sauce!) I threw in the rind of my last Parmesan wedge and also two basil stems with the leaves and all-then it simmered for about half an hour. I was shocked at how good it was. I was even more shocked that Charlie raved over it. (He is an Italian gravy snob from Chicago.)

Then comes the frying of the eggplant. I heated the oil in my cast iron skillet to 350 degrees, which is the optimal temperature for deep frying. (I never deep fry without a thermometer.) The eggplant cooks very quickly; about a minute on each side. After this, it’s just a matter of salting them while they are still hot and dabbing them with paper towels to get rid of the excess oil.

Now comes the really fun part: stacking them! First a slice of eggplant, then sauce, then grated cheese (I used a combination of Mozzarella, Fontina and fresh Parmesan), then a big fat basil leaf! Repeat twice but leave off the basil leaf from the top or it will burn. Then bake these beautiful creatures!

I made a side dish of fettuccine, but it was too much. One of these stacks is a meal in itself, so next time we’ll just have a nice salad and call it a day.

Well, did I like it or not? Resoundingly I say, “Yes! Yes! Yes! This recipe is a keeper and I really loved my cheater sauce. It was yummy and so easy.

It looks like a lot of work but truly, it’s all easy stuff. Give it a try!


Ingredients:

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
2 Tbsp. tomato paste
2 Tbsp. Italian Seasoning.
1 small Parmesan rind
1 15-ounce can Italian-style diced tomatoes
1 jar prepared marinara (your favorite)
1 bunch fresh basil
2 quarts vegetable oil, for frying
3 to 4 cups all-purpose flour
1 tablespoon Italian seasoning
1 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
4 large eggs
4 cups Italian breadcrumbs
One 1-pound eggplant, sliced into 1/8-inch rounds (about 24 slices)
1 cup shredded Fontina cheese. 1/2 cup shredded Mozzarella cheese.
1 1/2 cups freshly grated Parmesan

 

 

Directions:

To make a “cheater cheater pumpkin eater” marinara sauce, place a sauce pot over medium-high heat. Add the olive oil and onions. Cook, stirring occasionally, until the onions are softened , about 5 minutes. Add the garlic and the tomato paste and cook for 30 seconds more. Add the diced tomatoes, including their juice, to the pot. Stir to combine. Add 1 whole stem of fresh basil leaves, plus the Italian Seasonings. Throw in the Parmesan rind. (If you don’t have one, you can sprinkle in some grated Parmesan cheese.) Bring the sauce to a simmer and reduce the heat to medium low. Allow the sauce to cook and reduce while you work on everything else.

Pour the vegetable oil into a Dutch oven  and attach a deep-frying thermometer. Heat the oil over medium heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.

Assemble a three dish dredging station: To the first dish, add the flour, Italian seasoning and garlic powder. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and stir to combine. In the second dish, beat the eggs. To the third dish, add the breadcrumbs (I add extra seasoning here. You can even add some grated Parmesan here and it would be delicious.)

Dredge both sides of the eggplant slices in the seasoned flour. Then, dip the eggplant slices into the egg. Then, coat the eggplant in the breadcrumbs evenly on both sides.

Working in batches, carefully place the breaded eggplant into the hot oil. Fry until golden brown and crispy, about 40-50 seconds per side. Transfer to the cooling rack on the baking sheet. Sprinkle each slice generously with salt. Continue until all the eggplant has been fried.

Preheat the oven to 375 degrees F. Remove the basil stem from the marinara sauce.

Remove the paper towels from the baking sheet. Build towers on the cooling rack: Top a slice of eggplant with 1 tablespoon of marinara sauce, 1 tablespoon mozzarella, 1 tablespoon Parmesan and 1 basil leaf. Place a second piece of eggplant on top and repeat this process. Top the tower with a third piece of eggplant and repeat only with sauce, mozzarella and Parmesan (no basil). Repeat this process to create 8 towers on the cooling rack.

Bake until the cheese is melted and slightly browned on top, about 20 minutes. Transfer the towers to a serving platter. Garnish each eggplant tower with a fresh basil leaf and serve immediately.

I made four of these towers. We ate two of them and refrigerated the others for the next day’s lunch. They were just as delicious re-heated.

 

What’s that? Eggplant Disguised as BACON?

Let it be known that I have always hated eggplant. I made this recipe and I can now say that I was wrong. There is ONE way I’ll eat it and this is when it’s disguised as bacon! This stuff is great. Here’s how easy it is to make!

This will be short and sweet.

Make this. You will be shocked over how great it is!

The End.

PS- You’re welcome

Slice up the eggplant, paint the sauce on both sides and bake! How much easier can it be?


Ingredients:

1 medium eggplant

2 tbsp. extra-virgin olive oil

2 tbsp. soy sauce

1 tsp. Hot sauce

1/2 tsp. smoked paprika

1/2 tsp. Liquid Smoke

Freshly ground black pepper

NOTE: Some people use maple syrup in this recipe. I really do not use a lot of sweet in my recipes so I left it out. If you want it, however, use 1/4 teaspoon.

Directions:

1 Preheat oven to 400°.

2 Slice eggplant lengthwise into just shy of quarter inch thick strips. Cut off the skin. (It’s easier than peeling ahead of time)

3 In a small bowl, whisk together olive oil, soy sauce, hot sauce, smoked paprika, and liquid smoke. (Maple syrup optional)

4 Place eggplant slices onto a baking sheet and brush both sides with sauce. Season with cracked pepper.

5 Bake until eggplant is cooked through and beginning to get crisp, 35 – 40 minutes.

Enjoy!

See ya tomorrow!

Stuff Your Face with THIS! Spaghetti Squash.

This is the only stuffed spaghetti squash recipe I’ve ever loved so much that I will make again. You’re welcome.

I am not really one who likes to get crazy with my vegetables, especially spaghetti squash. I’ve tried it in place of spaghetti with red sauce and I was underwhelmed. My favorite way to make it is to simply roast it with butter, salt, pepper and a bit of garlic. Occasionally I might mix in some steamed vegetables, but by and large I am a Plain Jane Spaghetti squash girl.

The other day I was watching the Food Network (Surprising, I know.) and on “The Kitchen”, Katie Lee made a spaghetti squash stuffed with chicken and steamed broccoli in a lightened version of Alfredo Sauce. (If you want to look up her recipe it’s called: “Chicken and Broccoli Twice Baked Spaghetti Squash”). It looked really good and since I happened to have a very small squash sitting on my counter, I decided to test my own version.

Let it be said here that I am a full fat, real butter, no fake stuff cook, so I knew immediately that I would not be making a lightened version of Alfredo sauce. I also hate sauces made with any type of cream cheese. No. Instead, I would make my tried and true sauce and perhaps not use a ton of it so as not to over power the delicate squash. I also didn’t like the idea of adding chicken to it. (Of course, that might have been because I knew I had two chicken breasts already pounded into cutlets that I intended to pan fry.)

The first step is to cut the squash in half. I keep seeing people say that it’s so hard to cut a squash and that it’s easier to microwave them first. Nope. I hate the microwave and with a sharp knife, it’s NOT hard to cut a squash. While I am on the subject of cutting squash, let me just say here that it’s NOT hard to work with butternut squash either. Just use a vegetable peeler (the kind you  peel carrots with) to remove the skin, then cut it up. It’s simple!

I digress. Cut the squash in half horizontally, scoop out the seeds, sprinkle it with olive oil, salt, pepper, and a little garlic. I also used some beautiful Bourbon smoked paprika because it’s one of my new favorite spices, but that is optional. Here is what they look like before they get turned upside down to roast.

img_4546-1

Preheat the oven to 400, turn them cut side down, and bake them for 45 minutes to an hour. Make sure they are fork tender and the strands easily flake out with a fork. Be careful with the shells because they are going to become the vessel for this dish.

While the shells are cooking, cut up a head of broccoli and steam it until it’s bright green and a little tender. It’s okay to under cook it a bit because it’s going to go back into the oven later.

Then make the Alfredo sauce and combine it with the broccoli and spaghetti squash. Stuff all of it right back into the shells.

img_4547-2

At this point, I sprinkled mine with some more pepper and paprika. I honestly could have put these right in the oven under the broiler without adding anything else and I think they would have been fantastic. Instead, I added a layer of cheese.

img_4550-1

I grated what I had on hand which was Fontina and Parmesan. You can substitute whatever white cheese you have or like. Then they go under the broiler until brown and bubbly.

img_4563-1

I don’t really know how anyone eats an entire half of one of these. Honestly. I put mine on the plate thinking it was so small, it would be gone in a flash, but I could only finish half of it. Hubs and I put hot sauce on just about everything, so that is what you see on top of it with some chopped parsley to garnish.

We’re also addicted to those tomatoes which is why you always see them in my photos. Seriously, they are that delicious. They are called “Flavor Bomb Cherry Tomatoes”. We buy them at Sam’s Club, but I’m sure you can google them and find where they are in your area. So good! (and no they didn’t pay me to say this.)

Flavor Bomb Cherry tomatoes

img_4561-1


Ingredients

  • 1 medium spaghetti squash (2 1/2 to 3 pounds)
  • 1 head of broccoli cut up into florets
  • 1 cup heavy cream
  • 1 clove garlic, smashed
  • 1 stick of butter (REAL butter!)
  • 2 & 1/4 cup grated Parmesan
  • 1 1/2 cups shredded Fontina (Use Mozzarella if you like it better)
  • 2 teaspoons smoky paprika (optional)
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon Granulated garlic

Directions

Preheat the oven to 400 degrees F.

With a sharp knife, carefully cut the squash in half horizontally. Scoop out the seeds. Drizzle the inside with olive oil, salt & pepper, granulated garlic and smoky paprika (optional). Place in a baking dish or on a baking sheet cut side down. Roast for 45 minute to an hour until fork tender.

Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.

With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the shells. (Shell will be your cooking vessel.)

Preheat the broiler to low.

Make the Alfredo sauce. (I will look away if you want to use your favorite jarred Alfredo but honestly, it’s so easy and tastes so much better to use your own!) Here is how:

In a saucepan, warm the butter and cream. Add the smashed garlic. Season with salt and pepper. Add the Parmesan and stir until melted. (What the WHAT! That was SO HARD!)

Now toss the broccoli and squash with the sauce. Add in some more pepper. Divide the mixture into the two empty shells and top with grated cheese.

Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly. Keep watch after about 3 minutes. I left mine in about five minutes, but your broiler might be stronger than mine.


See ya tomorrow!

 

Not Yo Mama’s Vegetarian Lasagna ala Bobbe

I have finally come up with a recipe for vegetarian lasagna that I think is worth sharing. Seriously, we loved this dish!

Recently I was asked by a wonderful lady if I would create a meatless lasagna for her to serve the vegetarians at her dinner party. Happily, I obliged even though I am not typically a lasagna maker. (Something about the ricotta cheese always messes me up and the dish ends up too gloopy.)

I started this dish just thinking about vegetables I like to eat together. Spinach and artichoke always find themselves front and center wearing gold stars, when I start this thought process. Next, what items could I add for taste, color and texture: onions, shredded carrots and chopped Shiitakes! Perfect combo!

Then I thought about my issues with ricotta and I remembered watching an episode of “The Pioneer Woman” where she made hers with a yummy Béchamel sauce (white sauce) instead of ricotta. I questioned this though, because of this being a meatless dish. When there is no meat present, flavors are different and I worried that Béchamel might make a squishy, drippy lasagna. What to do; what to do?

I decided to make a sauce using heavy cream, cottage cheese, finely grated Parmesan cheese, a little corn starch, an egg and some fresh garlic. Then I put together my red sauce and got the rest of my ingredients assembled and ready to go.

Cast of characters:

I should mention too, that I grated a block of Fontina cheese to mix with the bagged Mozzarella for more flavor. To make it easier, and because I was only making this in an 8″ x 8″ pan, I used no boil noodles-they are shorter.

Then it was a simple matter of layering. First, a thin layer of tomato sauce, etc.

Then repeat the layers until the top is reached.

Bake at 375 for 30 minutes covered. Then 10 minutes more, uncovered, until brown and bubbly.

The final secret is to let it cool for 20-25 minutes before serving, otherwise, it will wilt as it did below. (I was hungry! It still tasted great!)

Oh and PS, I tested this recipe the night before I made it for my friend. My version didn’t include the carrots and mushrooms. It also had way too much fresh garlic and I had added too much lemon zest to my white sauce. I like to add a little zest to ricotta because it lightens it up, but it didn’t work here because duh, I was using cream. It actually made the dish a little sour. The recipe posted below includes my tweaks. You’re welcome.

((Hugs and love))


Ingredients:
White Sauce:
2 cups cottage cheese
1 cup heavy cream
2 cloves garlic (minced)
1 egg
1 ½ cups finely grated Parmesan cheese
½ tea. Salt
Red Sauce:
(1) 28 oz can of crushed tomatoes (OR you can buy a can of San Marzano’s and crush them yourself)
½ jar of your favorite prepared marinara sauce + 2 Tbsp. Olive oil
¼ cup freshly chopped basil
½ tea. Salt
½ tea. Pepper

1 pkg no boil lasagna noodles
(2) 8 oz. packages of frozen, chopped spinach
2 cans artichokes, quartered, then chopped
2 medium onions chopped
2 carrots grated
1 c. Shiitake mushrooms finely chopped (you can leave them chunkier if it’s your preference)
(2) 8 oz. bags of shredded Mozzarella
8 oz. grated Fontina
½ c. finely grated Parmesan Cheese

Directions:
Preheat oven to 375 degrees

Prepare both sauces and set aside. Neither has to be heated. Simply mix the ingredients and set aside. This can be done a day in advance and stored in the refrigerator if you like.

Sauté the onions, carrots and mushrooms until the onions are translucent. I started the onions & carrots about five minutes before adding in the mushrooms.

Thaw the spinach, combine it with the chopped artichokes and then squeeze out as much water as humanly possible. I use a cheese cloth. Then mix the cooked onions and carrots.

In a 9 x 13” baking dish, layer as follows:
Red sauce in the bottom
Noodles
Vegetable mixture (about half)
White Sauce
Mozzarella/Fontina Cheese
Red Sauce
Noodles
Repeat
When you reach the top your final layer should be Noodles, Sauce, and Mozzarella/Fontina cheese.
Finish by sprinkling a little Parmesan on top of this.

Cover loosely with foil that you have sprayed with cooking spray.
Bake 30 minutes covered.
Uncover and bake 10 minutes more or until brown and bubbly.
Important: Allow this to cool for 20-25 minutes before you serve it.

PS-I had leftover vegetable filling and cheese that I turned into a crust-less quiche for the following night’s dinner. It was so yummy. Just add 5 eggs and a half cup of cream. Bake at 350 degrees for 40-45 minutes.

This slideshow requires JavaScript.

Breakfast Burritos ala Bobbe. My first video.

Breakfast on Thanksgiving was delicious and a personal favorite: breakfast burritos ala Bobbe! Rater than repost the recipe, I decided to try to make my first video!

Trying to teach myself how to do videos. This is too slow, but it’s a good first try.

This was Thanksgiving Day breakfast. I have posted the recipe before. The key to these things is not to skip the step of heating and browning in a medium heated pan. Don’t worry if you burn them a little either; that’s extra flavor!

I will be back next week with some new recipes and blogs. Hubs and I catered a Wedding for 250 people last weekend, so this little blog of mine had to take a backseat for a time.

Here are some pictures of what we did. I was very pleased with the results. It was all simple food, but we made it beautiful.

Vegetable Couscous Stuffed Acorn Squash! Pretty Food!

Once upon a time around Thanksgiving time, we catered a huge interfaith meal. Because there were many different religious dietary restrictions, it was important that we offered a vegetarian option. As per usual, I wanted the food to be beautiful and colorful, so we came up with this recipe for stuffed acorn squash! I was beyond thrilled with the result!

Last year around this time we were contracted to contribute a vegetarian dish for an Interfaith meal hosted by the church where I am employed. We knew we wanted to make something eye-catching utilitizing a Fall vegetable. Say hello to my friend, Mr. Acorn Squash.

I literally went to the store and searched for something colorful to stuff it with and I found this tri-colored pearl couscous. (Thank you, Lucky’s Market!)

img_1852

Next, I knew I needed more than just couscous to make it an actual vegetarian dish. Well, to be honest, the squash and the couscous would have been fine, but it wasn’t enough for me. I decided to sauté some yummy vegetables to add into the squash, so I stocked up on onions, carrots, a few butternut squash, dried cranberries, slivered almonds, etc. I literally just thought about things that I love and went from there.

Next, I needed my big, strong hubba hubba hubby, Charlie, to open each squash and scoop out the innards! Don’t worry, I will reduce this recipe so you aren’t feeding 150 people with it! <<grin>> He also sliced off a bit of the bottom so they would sit on a plate without wobbling.

img_1858

After the squash have been halved and scooped out, they go in a pan with a little water, (cut side down) to bake until almost soft. (To make these for the family, you can absolutely do this step in the microwave to save time.)

Then it’s a matter of sautéing the vegetables, (I used squash, onion, carrots, cranberries, toasted almonds) preparing the couscous according to package directions and combining all…then stuffing the squash. Here is my bowl combining my sautéed ingredients with my toasted almonds.

img_1857

Here is the couscous combined with the sautéed vegetables and toasted almonds stuffed inside the acorn squash.

img_1859

Here, I have spooned in the stuffing.

img_1855

And finally, it goes back into the oven, sprinkled with fresh seasonings and then it comes out looking like a work of art! (So colorful!) If you are looking for something new to take to your Thanksgiving pot luck dinner, try this. It looks like you’ve spent hours, yet it’s super easy. You could even prepare all of this a day or two in advance, then bake just before you leave for your event OR before you have your event. These will do well stored warm in a baking dish covered with foil.

img_1854

Pretty, aren’t they?


Ingredients:

4 acorn squash, washed, cut in half, seeds scooped out.

1 Package tri-colored pearl couscous (or whatever your favorite happens to be) prepared according to pkg directions.

2 Tbsp Olive oil

2 Tbsp butter

2-3 fresh sage leaves chopped

2 carrots peeled & sliced.

1 large onion diced

1/2 butternut squash, peeled, and cubed (save time and buy this already diced from the market)

1/2 c Toasted almonds

1/2 c Dried cranberries (chopped dried apricots would be great in there too or even yellow raisins)

Salt & pepper

1/2 freshly chopped Italian parsley

1/2 c freshly grated cheese of your choice. (I used Asiago/Regiano)

Directions:

Preheat oven to 400

  1. Prepare tri-colored couscous according to package directions, set aside.
  2. Dice all of the vegetables (except the butternut squash) and sauté (until tender) in half the olive oil and half the butter. Season with salt and pepper and the sage. Just prior to finishing, toss in the cranberries to soften them.
  3. When the vegetables are tender, remove to a bowl, clean out your skillet and dry roast the almonds over medium high heat for about 2 minutes until fragrant. Add to the vegetables.
  4. Put the butternut squash in a bowl, drizzle with olive oil and salt and pepper, pour out onto sheet tray, bake 20-25 minutes.

Prepare the squash:

  1. Wash the acorn squash, cut in half, scoop out the seeds.
  2. Brush the cut sides and the cavity with olive oil. Sprinkle them with salt & pepper& garlic
  3. Place cut side down in a large roasting pan
  4. Roast in the oven for one hour until tender and still holding their shape.

Prepare the stuffing:

  1. In a bowl, combine the couscous with the roasted butternut squash and the sautéed vegetables and cranberries.
  2. Stir in the parsley
  3. Spoon into the cooked acorn squashes.
  4. Sprinkle the tops with freshly grated cheese of your choice. I like Asiago, but you can use what you like.
  5. Place back in oven uncovered for about 5-8 minutes until just heated through.
  6. Garnish with more parsley.

Enjoy!