Total Time
Prep 10 mins
Cook 44 mins

Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge.

Ingredients Nutrition


  1. Heat oven to 400°F.
  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, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
  5. Sauté 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 sautéed broccoli, cheese and walnuts.


Most Helpful

Excellent recipe! I couldn't find any muenster cheese so I used aged gouda and it was very tasty.

Bergy July 02, 2001

I've made this twice in the past 3 days! After reading the other reviews, I considered changing it up before giving it a try... (I agree, basil and soy sauce and brown sugar sounded like an odd combination to me too) But I am sooo glad I didn't! This combination is perfect in my opinion!! I'm really astonished at how good it tastes! I only had swiss so that's what I used... still good. The second time I made it, I didn't have anymore mushrooms so I subbed some shredded zucchini, and had run out of walnuts as well. It was just as good though! I recommend mixing the shredded cheese in a little not just topping it, only thing I do differently!

Errrrin October 30, 2010

I thought this was great, but made a few minor changes. I used olive oil instead of butter (healthier) and sharp cheddar instead of muenster cheese. Next time I make it (there will be a next time!) I would scoop out some of the softened squash and mix it with the filling prior to topping with cheese. It was a nice mix of flavors, and the splash of soy sauce gave it more of a depth of flavor.

Grooved Pavement September 22, 2006

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