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; remove seeds. place squash cut side down in a greased baking dish; add water until 1/2 inch deep. cover dish and bake at 350° for 30 minutes. in a small saucepan, melt the butter. add in the celery and onion; cook, stirring frequently, until tender. add the ham, brown sugar, allspice, and cinnamon; stir to combine. cook over medium heat until well heated. place squash shells in a baking dish, cut side up. spoon ham mixture into squash shells. cover and bake at 350° for 15 minutes. uncover and bake 15 minutes more.