Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut the acorn squash in half and scoop out the seeds. put a thin layer of water in a baking dish and put the squash cut side down in it. tent with foil and cook in a 375 degree oven for 40 minutes, or until the squash is tender. boil 1 c water and add the quinoa. cook for 15 minutes or until soft. melt the butter on medium and add the onion. sautee the onions for 2 minutes, or until just turning brown. add the apples and spices and sautee another 2 minutes. remove from heat and mix in the breadcrumbs, egg, cheese, and salt and pepper. when the squash had cooked, remove it from the pan and stuff with the quinoa mix. put it in a pan with the skin side down and cook at 400 for 10 minutes, or until the top starts to brown.

Target 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.