Pear-Pecan Stuffed Squash

Squash is packed with antioxidant carotenoids. You clue is the bright orange hue.
If you like the chewiness of wheat berries you will love this . The flavor is so very good
I found the recipe in the Feb. 2014, edition of Family Circle Magazine

Ingredients:

• 2 butternut squash-cut in half lengthwise and seeded
• 1-2 teaspoons oil
• 1 cup cooked wheat berries-To cook follow directions on pkg.
• 1 pear, cored and diced into small cubes-I left the peel on. The recipe suggested removing it.
• 1/3 cup roughly chopped pecans
• 2 teaspoons sage-I used Italian Seasoning as I was out of sage.
• 1/4 teaspoon pepper or to taste
• 4 garlic cloves, chopped- I used (on the light side)1 teaspoon garlic powder as I was in a hurry.
• 1/2 cup shredded Parmesan cheese of choice.

Directions:

1. Heat oven to 400 degrees.
2. Coat outside of squash halves with the oil. Easiest to use the hands.
3. Sprinkle the cavities lightly with salt-I did not do this.
4. Place the squash cut side down on a parchment lined baking sheet.
5. Bake at 400 degrees for about 30 minutes.
6. Remove from oven, let cool slightly.
7. Remove some of the flesh. Refrigerate the flesh for other use.
8. In a kettle combine cooked wheat berries, pear, 1/4 cup of the Parmesan cheese, pecans, sage, pepper and a 1/4 teaspoon salt.
9. Heat through and stuff shells with this filling. Sprinkle the rest of the cheese over the top and broil until cheese is melted and lightly browned.

  Enjoy!!!