Stuffed Acorn Squash

• 1 large acorn squash
• 2 tablespoons butter
• 2 tablespoons onions, chopped
• 1/2 cup broccoli floret, chopped
• 1/4 cup mushroom, 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

1. Heat oven to 400u0b0F.
2. Cut squash in half and remove the seeds.
3. Rub the cut flesh with salt and place flesh side down in a baking dish and bake for about 35 minutes.
4. While the squash is baking, saute onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
5. Saute about 4 minutes.
6. Stir in walnuts and fresh basil, then sprinkle with brown sugar and soy sauce, adjust seasoning to taste. Toss to mix well.
7. Check baking squash with a fork to see if it glides through the flesh.
8. Stuff with vegetable mixture, top with equal amounts of grated cheese and return to oven for about 5 minutes.
9. NOTES : Baked acorn squash halves stuffed with sauteed broccoli, cheese and walnuts.

acorn squash, butter, onions, broccoli floret, mushroom, celery, walnuts, brown sugar, soy sauce, fresh basil, muenster cheese

Taken from www.food.com/recipe/stuffed-acorn-squash-324 (may not work)