Great vegetarian version of stuffed acorn squash, full of stuff most people would have in the fridge.
- 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
- Heat oven to 400°F.
- 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, sauté onion in butter until clear and add chopped broccoli florets, mushrooms and celery.
- Sauté 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 sautéed broccoli, cheese and walnuts.
Excellent recipe! I couldn't find any muenster cheese so I used aged gouda and it was very tasty.
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!
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.