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 squash in half lengthwise; scoop out seeds and discard. place squash, cut edges down, in a large baking dish. fill dish with hot water until 1/2 inches deep. at 350 degrees, bake, uncovered for 40 minutes; drain. in a large skillet, cook apple and onion in butter for about 10 minutes, or until apples and onions are tender. mix together apple mixture, cheese, raisins, brown sugar, cinnamon, salt, and pepper in a big bowl. arrange baked squash, cut edges up, in the large baking dish. fill squash with apple mixture. bake for about 15 minutes or until squash is tender and cheese is melted.