Baked Acorn Squash with Cheese and Hummus
Cut a largish (about 2.25 lbs) acorn squash in half. Remove the seeds and set them aside. Scrape out the hairy part. Rub the inside with olive oil and sprinkle with salt and a few grinds of pepper. Bake it at 350 for about 90 minutes, or until it is soft. Drop a bit of butter (hazelnut size) and a table spoon of grated cheese* in each cavity. With a spoon, moosh the flesh of the squash around until the butter and cheese are melted. Stir in a tablespoon of hummus into each half. Yummy.
Meanwhile, rinse the seeds, pat them dry, and place them in a bowl. Stir in a teaspoon of olive oil, some salt, a bit of garlic powder and a bit of onion power. Stir to mix. Spread the seeds on a cookie sheet (on a Silpat if you have one,) and bake with the squash for about 15 minutes, or just until they begin to brown. No picture of these because I ate them up too quickly.
*I used Quattro Fromaggio – a pre-grated mixture of Italian cheeses (Parmesean, Asiago, Fontina and Mild Provelone Cheeses) from Trader Joe’s.