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: slice off points on the bottoms of squash so they will stand in slow cooker. slice off tops and discard, scoop out seeds. place squash in slow cooker. combine rice, cranberries, celery, onion, and sage. stuff into squash. dot with butter. pour 1 tablespoon orange juice into each squash. pour water into bottom of slow cooker. cover, and cook on low for 2 1/2 hours. serve with cooked turkey breast. cut squash in half.