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: cut squash in half lengthwise. scoop out and discard seeds. cut squash crosswise into 1-inch slices. arrange slices slightly overlapping, in a buttered 13 x 9 x 2-inch baking dish. bake, covered, in a 375 degrees oven for 35 minutes or until almost tender. combine melted butter, brown sugar, syrup and cinnamon. spoon over squash. continue baking, uncovered, 15 minutes or until squash is tender, basting occasionally with syrup mixture from bottom of pan.