Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 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.

Target recipe: preheat oven to 350 degrees f (175 degrees c). arrange squash halves cut side down on a baking sheet. bake 30 minutes, or until tender. dissolve the sugar in the melted butter. brush squash with the butter mixture, and keep squash warm while preparing the stuffing. heat the olive oil in a skillet over medium heat. stir in the garlic, celery, and carrots, and cook 5 minutes. mix in the garbanzo beans and raisins. season with cumin, salt, and pepper. continue to cook and stir until vegetables are tender. pour the chicken broth into the skillet, and mix in the couscous. cover skillet, and turn off heat. allow couscous to absorb liquid for 5 minutes. stuff squash halves with the skillet mixture to serve.