Acorn Squash Stuffed with Peppers, Onions and Cabbage

Preheat oven to 400ºF.

Cut acorn squash horizontally and scrape out the seeds and pulp. Set seeds aside.

Sprinkle squash with salt and pepper. Place on a baking sheet, cut side up, and bake for 45 minutes or until fork tender.

Meanwhile, clean the acorn seeds and place on a baking sheet. Sprinkle with salt. Bake for about 7 minutes. If you hear them pop, they’re done.

In a pan, add peppers, onions, cabbage and butter and saute until soft and tender.

Once squash is done, place the vegetable mixture into the squash. Sprinkle with cayenne pepper, top with goat cheese and bake until cheese is softened, about 5 minutes.

Top with some toasted acorn squash seeds.

Serve and enjoy!

Calories per half of acorn squash: 229, Fat: 6.5, Cholesterol: 12.5, Sodium: 145, Potassium: 1497, Carbs: 42, Fiber: 9.6, Sugar: 0, Protein: 8.5