Ingredients
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1 large acorn squash
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2 tablespoons butter
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2 tablespoons celery, chopped
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2 tablespoons walnuts, chopped
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1/2 teaspoon brown sugar
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1/2 teaspoon soy sauce
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1 tablespoon fresh basil, chopped
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1/4 cup muenster cheese, grated
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2 tablespoons onions, chopped
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1/4 cup mushroom, chopped
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1/2 cup broccoli floret, chopped
Instructions
- Heat oven to 400°F.
- Cut squash in half and remove the seeds.
- Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
- While the squash is baking, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
- Sauté about 4 minutes.
- Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
- Check baking squash with a fork to see if it glides through the flesh.
- Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
- NOTES : Baked acorn squash halves stuffed with sautéed broccoli, cheese and walnuts.