A delightful twist on stuffed acorn squash, featuring a savory filling of sautéed vegetables, nuts, and melted cheddar cheese.
Preheat your oven to 400°F.
Ensure the oven is fully preheated for even cooking.
Cut the acorn squash in half and scoop out the seeds.
Use a sturdy spoon to easily remove the seeds.
Rub the cut sides of the squash with a pinch of salt and place them cut-side down in a baking dish.
Adding a little water to the baking dish can help steam the squash.
Bake the squash in the oven for about 35 minutes, or until tender.
Check the squash with a fork to ensure it's cooked through.
While the squash bakes, heat butter in a sauté pan over medium heat.
Let the butter melt completely before adding other ingredients.
Add the chopped onion, broccoli florets, mushrooms, and celery to the pan and sauté for about 4 minutes.
Stir frequently to prevent sticking.
Stir in the walnuts, basil, brown sugar, and soy sauce, mixing well.
Taste and adjust seasoning as needed.
Remove the squash from the oven and turn them cut-side up.
Handle the hot squash carefully to avoid burns.
Stuff the squash halves with the vegetable mixture and top with grated cheddar cheese.
Pack the filling gently to ensure it stays in place.
Return the stuffed squash to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent over-browning.
Serve the stuffed squash warm and enjoy.
Garnish with extra fresh basil for a pop of color.
Continue in our app for the best experience
