Cheesy Stuffed Acorn Squash

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.