Cheese & Herb Squash 🧀
Full Recipe 👉pittsburghfoodbank.org/recipes/cheese-and-herb-squash/
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Directions:
0:03 – Preheat oven to 400°.
0:15 – Cut squash in half and remove seeds.
0:18 – Oil the cut side of squash and season with salt and pepper. Place on pan, cut side up.
0:24 – Cook squash for 30 to 35 minutes. Flip and cook for additional 5 to 10 minutes or until squash is able to be easily pierced with a knife.
0:35 – Flip squash back and add cheese and herbs. Cook for 5 more minutes to toast cheese.
0:50 – Serve half squash on plate. It will be easy to scoop out squash from skins to eat.
Microwave Directions:
1. Place squash that has been pierced with a knife on a microwave-safe dish.
2. Cook on high for 5 minutes. Flip squash and cook 5 more minutes or until soft.
3. Scoop out squash and cut in cubes or mash. Add remaining ingredients.