This is a wonderful, meat-free entree that's perfect for a holiday dinner. Make the filling as the squash is baking. Serves 4.
Instructions
1. Preheat the oven to 350 degrees F.
2. Split the squashes lengthwise down the middle.
3. Remove squash seeds and fibers and bake, facedown, on an oiled baking sheet for 30 minutes, or until the squash is tender enough to eat.
4. Meanwhile, melt the butter in a skillet and add the onion, garlic, celery, walnuts and seeds.
5. Cook over low heat until onions are translucent, nuts are browned and celery is tender.
6. Add sage, thyme, bread, lemon juice, raisins (optional), and salt and pepper to taste. Cook, stirring often, over low heat for 5 to 8 minutes.
7. Remove mixture from heat and stir in cheese.
8. Pack the stuffing into the cavities of the squash, cover loosely with aluminum foil, and return the squash to the oven to bake another 25 minutes. Serve with cranberry relish (see "Make Spiced Cranberry Sauce" for a good recipe).
Tags: over heat