Twice Baked Squash **** 7/96

Categories:
vegetables

1 acorn squash
1/4 cup parmesan cheese; divided
1/2 cup cottage cheese
1 egg; beaten
1/4 cup instant mashed potatoes
1/4 cup chopped green onions
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 cup croutons

Cut squash in half and scrape out the seeds. Put about 1/2 cup water in a shallow baking dish. Put squash in the dish cut side down. Bake at 400 for about 25 to thirty minutes. Scoop pulp from the squash and mash in a large bowl, reserving shells. Reserve 2 Tb. parmesan cheese; beat remaining ingredients except croutons into the mashed squash until thorough blended. Spoon mixture into reserved shells. Sprinkle with remaining parmesan cheese and the croutons. Bake at 350 for 35 to 40 minutes. Serve with some butter on top.

Yield: 2 servings