Food Porn Chronicles: Stuffed Acorn Squash

 This was dinner. You can see that I had already plowed through half of it before I thought to preserve it in pixels.

The verdict: Deeelicious, very filling, but takes for.ever to make, or about an hour. Even so, if I make it again I'm going to adjust the portions to make more servings for the same stomach. Mmmm leftovers.

Here is the recipe, also available here, but why would you want to visit another website right now? I only needed half an acorn squash for the amount of filling this recipe yields.

1 large acorn squash

2 T butter

1/2 c brocolli, chopped

1/2 c mushroom

2 T celery, chopped (I didn't have this)

2 T walnuts (I used pinenuts)

1/2 t brown sugar (I used white)

1/2 t soy sauce

1/4 c basil, chopped

1/4 c jack or meunster cheese

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.