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: preheat oven to 425 degrees. coat a rimmed baking sheet with cooking spray. brush cut sides and cavity of squash with oil. sprinkle with 1/4 tsp of the pepper. place cut side down on prepared baking sheet. bake 30-40 minutes until tender (don't pierce it with a fork though). turn cut side up. mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl. spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches sprinkle with cheese. bake 10-15 minutes, until cheese is melted and golden.