Name: Savory Cheesy Stuffed Acorn Squash
Total time: 54 min
Yield: 2 servings
Ingredients: 1 large acorn squash, halved and seeded; 2 tablespoons butter, for sautéing; 2 tablespoons onions, chopped; 0.5 cup broccoli florets, chopped; 0.25 cup mushrooms, chopped; 2 tablespoons celery, chopped; 2 tablespoons walnuts, chopped; 0.5 teaspoon brown sugar; 0.5 teaspoon soy sauce; 1 tablespoon fresh basil, chopped; 0.25 cup muenster cheese, grated

Ready in: 54 mins

Serves: 2 servings

Ingredients: 11

Acorn squash halves make edible bowls for a skillet stuffing of broccoli, mushrooms, celery, onion and toasted walnuts, seasoned with basil and a soy-brown sugar glaze that echoes the squash's own sweetness, then baked under melting cheese until the rims caramelize. It's a two-serving vegetarian main that treats squash as the destination, not the garnish. About an hour, mostly oven time.

Ingredients

1	large acorn squash, halved and seeded
2	tablespoons butter, for sautéing
2	tablespoons onions, chopped
¹⁄₂	cup broccoli florets, chopped
¹⁄₄	cup mushrooms, chopped
2	tablespoons celery, chopped
2	tablespoons walnuts, chopped
¹⁄₂	teaspoon brown sugar
¹⁄₂	teaspoon soy sauce
1	tablespoon fresh basil, chopped
¹⁄₄	cup muenster cheese, grated

Instructions

1.	Preheat the oven to 400°F (200°C).
2.	Carefully cut the acorn squash in half and scoop out the seeds.
3.	Season the cut flesh of the squash with salt, then place the halves flesh side down in a baking dish. Bake for approximately 35 minutes.
4.	While the squash is baking, heat the butter in a skillet over medium heat. Sauté the chopped onions until they turn translucent.
5.	Add the chopped broccoli florets, mushrooms, and celery to the pan. Continue to sauté for about 4 minutes, allowing the flavors to meld.
6.	Incorporate the walnuts and fresh basil into the vegetable mixture. Sprinkle with brown sugar and soy sauce, adjusting the seasoning to your taste. Toss well to create an even blend.
7.	Check the doneness of the baking squash by inserting a fork; it should glide easily through the flesh.
8.	Once cooked, carefully stuff each squash half with the sautéed vegetable mixture. Top generously with grated muenster cheese.
9.	Return the stuffed squash to the oven and bake for an additional 5 minutes, until the cheese is melted and bubbly.
10.	Serve and enjoy this delightful baked acorn squash, filled with a hearty and flavorful vegetable medley.