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 the squash in half crosswise and scoop out hte pulp and seeds. trim the bottoms, if necessary so they will stand with the hollow side up. place 2 teaspoons of honey in the hollow of each squash. add 1 tbs. of butter or margarine to each squash. place squash in a large, shallow baking pan and bake, uncovered in oven at 350 degrees for about 2 1/2 hours or until squash is tender.