Recipe: Vegetable Stuffed Acorn Squash (Sunset magazine, 1980's)

VEGETABLE STUFFED ACORN SQUASH

"Serve squash filled with carrots and celery as a vegetable dish or an entree."

2 tablespoons butter or margarine, or as needed
2 (about 1 lb each) acorn squash, cut in half from stem to point and seeded
FOR THE FILLING:
2 tablespoons butter or margarine
1 medium onion, chopped
4 medium carrots, peeled and chopped
4 stalks celery, chopped
1 tablespoon minced fresh ginger
1/4 cup dry white wine
2 tablespoons soy sauce
FOR TOPPING:
1 cup shredded jack cheese

TO COOK THE SQUASH:
Rub butter all over each squash half; lay cut side down in a 10- by 15-inch pan.

Bake, uncovered, in a 350 degree F oven for 25 minutes. Turn cut side up; bake until tender when pierced, about 15 minutes more.

MEANWHILE, PREPARE THE FILLING:
Melt butter or margarine in a 10- to 12-inch frying pan set over medium heat. Add onion, carrots, celery, and ginger. Stir until onion is limp. Add wine and soy sauce; boil, stirring, until all liquid is gone. Use warm or cool.

TO FILL AND BAKE:
Remove squash from oven, spoon filling equally into each half, and sprinkle evenly with cheese.

Return squash to oven and bake until cheese melts, 5 to 8 minutes.

Makes 4 servings
Source: Novis V. Ridge, North Highlands, Calif. In Sunset magazine, January 1986