I'm finding or coming up with something new a couple of times a week, but I never have anybody to really inflict my discoveries on. To that end, I am inflicting them on all of you.
Of course, you're welcome to inflict right back.
Vegetarian Stuffed Acorn Squash
1 fresh medium acorn squash, cut in half
1/2 pound mushrooms, sliced
1 onion, diced
1 celery rib, diced
2 cloves garlic, minced
1/2 cup vegetable broth
1 can cream of mushroom soup
1 cup dry stuffing or croutons
1 teaspoon crushed red pepper flakes
1/3 cup grated Parmesan cheese
1 cup cheddar cheese, shredded
Preheat oven to 350 degrees. Be sure to cut your squash in half lengthwise, as you get the best cavity for stuffing that way. Scoop out the seeds and pulp, then slice a bit off the rounded side to create a flat "bottom" so it won't wobble. Place each half on a cookie sheet. Season squash with salt if desired.
In a large skillet on medium-high, cook mushrooms, onion, celery, and garlic together.
After the vegetables are softened, add broth, mushroom soup, croutons/stuffing, and red pepper flakes. Let it sit for about five minutes to absorb the moisture, then stir in Parmesan and 1/2 cup of the cheddar cheese. Spoon into acorn "cups" and pile extra stuffing on top.
Bake for 40 minutes. Remove from oven and sprinkle with remaining cheddar cheese. Place back in oven and bake an additional 20 minutes, until the cheese starts to turn brown. It's ready for serving immediately, but you do run the risk of burning your mouth on the deliciousness.
The recipe I adapted this from used a pound of sausage, no pepper flakes, only one clove of garlic, and white wine instead of the vegetable broth. If you do those substitutions, it'll take two acorn squash instead of one.