Stuffed Acorn Squash

cup low-fat cottage cheese

cup fat-free egg substitute

cup grated Parmesan cheese

tsp dried thyme

1 sliced onion

2 acorn squashes, halved and cleaned of seeds

cup fresh bread crumbs or sliced almonds

In a small bowl, whisk together the cream cheese, cottage cheese, eggs, Parmesan and thyme. Set aside.

Coat a large no-stick frying pan with no-stick spray. Add the onions and cook over medium heat for 5 minutes, or until tender. Mix with the contents of the bowl and stuff the cavity of each squash. Sprinkle with the bread crumbs.

375 for 20 minutes. Uncover and bake for 5 minutes, or until top is brown. Or microwave for 10 minutes with a covering that allows some steam to escape. Stir the stuffing mixture, and then microwave again slightly covered for 10 more minutes.