2 lg Acorn squash
3 tb Olive oil
10 oz Mushrooms; cleaned,
- finely chopped
8 oz Canned artichoke hearts;
- quartered, not marinated
1 Celery rib; finely diced
4 Scallions; finely chopped
3 cl Garlic; minced
1/2 ts Dried basil
1/2 ts Oregano
1/2 ts Thyme
1/4 ts Dried sage
3 tb Soy sauce
1/8 ts Black pepper; fresh ground,
- or to taste
1 c Cheddar cheese (4 oz);
- shredded
1/2 c Italian fontina (2 oz);
- shredded
1/4 c Parmesan cheese (1 oz);
- shredded
1 c Dry breadcrumbs
Preparation time: 1 hour
Cooking time: 30 minutes
Preheat oven to 375°F.
Cut squashes in half horizontally and place each half cut-side down in
baking pans at least 2" deep, which have been oiled lightly on the
bottom. Add about one-half inch of boiling water to pan. Bake at
375°F until very soft but not altogether mushy when tested with a
sharp knife, about 45 minutes to one hour depending on size of squash.
Prepare filling while squashes bake. Drain artichokes, rinse, and chop
coarsely. Heat 3 tb olive oil in a large skillet over medium heat. Add
mushrooms, artichoke hearts, and celery and saute until vegetables are
soft, about 5 minutes. Add scallions, garlic, basil, oregano, thyme,
sage, and soy sauce and continue to cook another 3 minutes. Add
pepper and stir. Remove skillet from heat and stir in cheeses until
melted and combined. Stir in breadcrumbs, adding up to 4 tb water
until well moistened and combined.
Remove squash from oven. Remove from pan and place cut-side up on
cutting board. When cool enough to handle, cut a thin slice from the
bottom of each squash half (if necessary) to allow them to sit flat.
Scoop out seeds with a spoon and discard.
Fill squash cavities with stuffing mixture, distributing evenly among
4 squash halves. Place squash halves, stuffing-side up, in an oiled
baking pan big enough to hold them. If not baking immediately,
refrigerate until about 30 minutes before serving.
Bake in 375°F oven for 20 to 30 minutes, or until hot. If taking from
refrigerator, this will take 30 to 40 minutes. Cut each piece into
quarters to serve.
