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 350 degrees. split the squash in half through the equator and scrape out the seeds with a spoon. if squash are very large, cut lengthwise into quarters. set the squash halves, cut side up, on a baking sheet and sprinkle with salt and pepper. drizzle with extra virgin olive oil, if desired. in a bowl, cream the butter with the sugar and amaretto. with a brush or spoon, coat the cut sides of each squash with the butter mixture (can place any extra in the center of each squash). top each with 2 sage leaves and sprinkle with the cookies. bake 30 to 35 minutes, basting twice with melted butter and sugar mixture.