1 teaspoon butter
2 butternut squash
1 can of mushrooms (or use fresh)
¼ cup chopped onion
¼ cup chopped chives and scallions
1 clove crushed garlic
1 cup cottage cheese
½ teaspoon basil
¼ cup chopped parsley
Salt and pepper to taste
1 cup of Zatarain’s® Rice, cooked

Split the squash lengthwise and remove the seeds. Spread butter over the bottom of your baking dish (or use oil). Turn squash halves face-down in the baking dish or tray and bake for 30 minutes at 350 degrees.

For the filling: Sauté mushrooms, onions, garlic, chives and scallions with salt and pepper until soft. Drain well and reserve the liquid. Add in ¼ cup chopped parsley, ½ teaspoon basil, 1 cup Zatarain’s® rice, and 1 cup cottage cheese.

Fill each squash and bake uncovered for 25 more minutes at 350 degrees. Baste the squash with the reserve liquid as it bakes.