Recipe: Stuffed Acorn Squash

Stuffed Acorn Squash
Recipe By : Dee Bell
Serving Size : 2

1 large acorn squash
2 tablespoons butter
2 tablespoons chopped onions
1/2 cup chopped broccoli florets
1/4 cup chopped mushrooms
2 tablespoons chopped celery
2 tablespoons chopped walnuts
1/2 teaspoon brown sugar
1/2 teaspoon soy sauce
1 tablespoon chopped fresh basil
1/4 cup grated Muenster cheese

Heat oven to 400F. 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, saute onion in butter until clear and add chopped broccoli florets, mushrooms and celery. Saute 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.