Acorn Squash With Sun-Dried Tomato Polenta

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2 small acorn squash (1 to 1 1/2 lbs. each)

About 2 oz. or 15 sun-dried tomatoes

1/4 cup pine nuts

3 to 4 cloves garlic, minced or pressed

1/2 cup grated Parmesan cheese

1/4 cup plus 2 Tbs. extra virgin olive oil

21/2 cups vegetable stock

1/2 heaping tsp. salt

1/2 cup coarse-ground polenta

2 to 3 Tbs. shredded Parmesan


Paprika for garnish

2 Tbs. chopped parsley

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