Stuffed Acorn Squash - cooking recipe

Ingredients

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

Preparation

Heat oven to 400\u00b0F.
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.
NOTES : Baked acorn squash halves stuffed with sauteed broccoli, cheese and walnuts.