3 med. acorn squash
2 c. chopped onions
2 tbsp. butter
2 (3 oz.) cans sliced mushrooms, drained
3 tbsp. chopped parsley
Salt & pepper to taste
1 c. shredded cheese (Swiss or American)
1 tbsp. buttered Corn Flake crumbs

Cut squash in half lengthwise and remove fibers and seeds. Bake, cut side down in shallow pan at 350 degrees for 35-40 minutes. Cook onions in butter until tender. Add mushrooms and parsley. Season squash with salt and pepper. Fill squash with mushroom mixture. Bake 15-20 minutes at 350 degrees. Sprinkle with cheese, top with crumbs and bake until cheese melts.