Filling in the cracks

I love love love the autumn for many reasons, but I must say, that one of the primary reasons I love the autumn is for the squash. Acorn, spaghetti, pumpkin!!!! I love squash in all forms - sweet and savory. Sides and main attractions. When I told Thatboy we were having stuffed squash for dinner Thatboy lit up. When I told him I was stuffing it with cottage cream he replied with "I LOVE COTTAGE CHEESE!" Some nights I feel very lucky.

The only downside of squash is cutting it open. But if you heat it up first, cutting it becomes a breeze.

Stuffed Squash

• 1 large acorn squash
• 16 oz cottage cheese
• 1/4 cup walnuts, chopped

1. Make slits in the squash with a sharp knife and microwave for 10 minutes.
2. Let sit 5 minutes until cool enough to handle. Cut in half and scoop out the seeds and pulp.
3. Add half of cottage cheese to each half of squash.
4. Top cottage cheese with walnuts, salt, and pepper to taste.

Serves 2.
Each serving has:

Calories		248.9
Total Fat		2.5 g
	Saturated Fat	1.5 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	0.7 g
Cholesterol		9.0 mg
Sodium		924.0 mg
Potassium		942.1 mg
Total Carbohydrate		28.6 g
	Dietary Fiber	3.2 g
Protein		29.7 g