Acorn Squash Recipe with Cheese Stuffing (Acorn Squash)
Recipe for Acorn Squash stuffed with cheese stuffing: You soften the zucchini in the oven, collect the mixture prepared with onion, broccoli, mushrooms and celery with walnuts, and finally melt it with cheese and serve. The ingredients are few, the steps are clear; I explained it with tips in the how-to section.
Ingredients
Ingredients
Step-by-Step Method
Prepare and bake the zucchini
Preheat the oven to 200°C. Cut the acorn squash in half lengthwise and remove the seeds. Place it on a baking tray, cut side up, and bake until tender, about 30–35 minutes.
Sauté the vegetables
While the squash is in the oven, melt the butter in the pan. Add onion and celery and fry for 4-5 minutes until lightly colored. Then add the mushrooms and broccoli and sauté for another 4-6 minutes, keeping the vegetables firm.
Balance the flavor
Add brown sugar and soy sauce. Stir a few times and let the sauce spread over the vegetables. Add walnuts and fresh basil just before removing from the stove.
Stuff and top with cheese
Enlarge the filling area by carving the inside of the zucchinis out of the oven slightly with a spoon (do not go too deep). Share the stuffing you prepared among the zucchinis. Sprinkle grated cheese on top.
Make a short final bake
Put the tray back in the oven. Bake for 8–10 minutes until the cheese is melted and lightly browned. Serve while warm; If you want, a green salad would go well with it.