From Woofer's Chanterelle Recipes Page

2 acorn or butternut squash
1/2 lb. chopped chanterelle mushrooms
1 cup chopped onion
1 clove crushed garlic
1 cup low fat cottage cheese
1/2 tsp basil
1/4 cup chopped parsley
- salt and pepper to taste
3/4 cup cooked brown rice or bread crumbs
2 Tbsp dry white wine


Preheat oven to 350°.

Split the squash lengthwise, remove seeds, and bake, face down, on a non-stick tray or on a tray sprayed with non-stick spray for 30 minutes at 350° or until tender. While the squash bakes, saute mushrooms, onions, and garlic with salt and pepper until onions are soft. Drain well, reserving liquid, and combine with the remaining ingredients. Fill the squash cavities amply and bake, uncovered, 25-30 minutes at 350°. Baste with liquid from saute during baking.

Makes 4 stuffed squash halves

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