Stuffed Squash

Stuffed Squash

I N G R E D I E N T S

2 medium-sized butternut squash (other winter squash can be used too!)
2 TBS butter
1 large onion, minced
6-8 large button mushrooms, minced
2 cloves garlic, minced
1 stalk celery, minced
1/2 tsp. salt
black pepper
1/2 tsp. sage
1/2 tsp. thyme
2 TB. lemon juice
1/2 cup nuts ( I use minced walnuts, sunflower seeds & hulled hemp seeds)
1/4 cup raisins (optional)
2 cups or 4 thick fresh grated whole wheat breadcrumbs

1. Cut squashes in half lengthwise and scoop out seeds. Bake face down on an oiled tray for about 30 minutes in medium high oven or until very soft... fork should easily slide in.

2. Melt the butter in a large skillet or wok. Add onion and saute over medium heat for about 5 minutes, or until onion is translucent.

3. Add mushrooms, garlic, celery, and seasonings, and saute about 10 minutes - until everything is tender and well mingled.

4. Take off heat and stir in remaining ingredients and mix well. Taste to correct seasonings.

5. Preheat oven to 350F. Fill the prebaked squash and bake until heated through.