Squashed Squash

After a smattering of sweets over the weekend, I feel it's time to get back to healthier eating. When I was growing up, and obviously before going vegetarian, my mom used to bake acorn squash in the oven, stuffed with cheese and ground beef. Since it was a staple in our household, it's something that I adapted first to my eating habits, then to dorm life over the years.

Recipe:

1 acorn squash, cut in half and seeded

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup shredded cheese

4 tablespoons dry roasted sunflower seeds

Instructions:

Place the squash halves in a microwave safe dish and cover with plastic wrap. Microwave on high for about 6 minutes. Using a fork, scrape the flesh from the inside of the skin. Add the sour cream, cheese, salt, and pepper, and microwave for another 30 seconds or until cheese is melted. Top with sunflower seeds.