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Title: Artichoke & Cheese Stuffed Squash
Categories: Squash, Stuffed veg
Yield: 1 Batch

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.

Recipe by Jennie Schacht

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