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Mushroom Stuffed Acorn Squash

2 cups chopped fresh mushrooms, 1/2 White Button and one half Crimini
1 clove garlic
1 slice of bread cut into 1/2 inch cubes
1 1/2 TBSP olive oil
1/4 tsp dried oregano flakes
pinch of dried thyme
salt and ground white pepper to taste
1 acorn squash

Cut squash in half lengthwise and scrape seeds out.
Saute mushrooms in olive oil for about 7-10 minutes on medium low heat, add garlic, thyme and oregano and cook 3 more minutes. Remove from heat, add bread and mix well. Fill each half of squash until stuffing is about one inch above rim of squash. Spray with olive oil and wrap in aluminum foil. Bake for 60-70 minutes at 350 degrees or until squash is tender. Great with chicken or pork.

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