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 over to 375 cut squash in half and scoop out seeds. fill each half with 2 tablespoons butter, 2 tablespoons honey and sprinkle with nutmeg. put 1/4 cup water in shallow baking dish. (i use a 9x9 pyrex). put the squash in the dish cut side down. yes, some of the filling will slide into the water, but that's okay. bake for 40-45 minutes. as an alternative, you can microwave the squash loosely covered for 12-15 minutes until tender.