Preheat oven to 350℉. For four servings of stuffed squash, split two decent-sized acorn or butternut squashes lengthwise down the middle. Remove the seeds and bake facedown on an oiled tray for 30 minutes or until tender enough to eat. Fill with delicious filling below.
-½ cup chopped onion
-1 clove (large) crushed garlic
-½ tsp. rubbed sage
-½ tsp. thyme
-3-4 TBSP. butter (can sub with oil for vegan-friendly)
-1 cup coarsely crumbled whole wheat bread crumbs
-¼ cup chopped walnuts
-¼ cup sunflower seeds
-1 stalk chopped celery
-Juice from ½ lemon
-¼ cup raisins (optional)
-½ cup grated cheddar cheese (can omit for vegan-friendly)
-Salt and pepper to taste
Saute onions, garlic, celery, nuts and seeds (lightly salted) in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender. Add remaining ingredients, except cheese. Cook, stirring over low heat 5-8 minutes until everything is acquainted. Remove from heat and mix in the cheese. Pack stuffing into squash cavities. Bake covered at 350℉, 25 minutes.