Instructions
-
Slice each of the acorn squash in half vertically through the stem. I find using a pumpkin carving tool the easiest way to saw through the hard flesh. Scoop out seeds and brush the inside with olive oil and sprinkle with salt before placing face side DOWN on a baking sheet.
Bake for 30 minutes at 350°
-
Prepare the stuffing by sauteing onion and celery in butter until translucent.
-
In a large bowl, combine the bread, seasonings and the sauted onions and cellery, including all the butter and liguid.
Pour the vegetable broth over all and toss until well combined.
-
After the squash have baked for a half hour, carefully turn the over with tongs.
Scoop and shape a baseball size mound of stuffing in your hand and place carefully inside each squash. Return to oven and bake another half hour or until golden brown on top and the flesh of the squash is soft.
Note
Some people like to brush butter and sprinkle brown sugar inside the squash before placing the stuffing. If you want to serve these as a main dish, you can add veggie sausage to the stuffing, or veggie chicken, or bits of seitan.
