Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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: cut squash in half and scoop out seeds. brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary). pour 1 cup water into the cooker, around (not into) squash. in a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed. stuff rice mixture into each squash half. slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow). pour any remaining broth around squash. cover and cook on low for 6-8 hours or on high for 3-4 hours. just prior to serving, sprinkle with crumbled cheese. enjoy!