Ingredients:
1 small acorn squash
drizzle of olive oil
1 tsp unsalted butter
1 scallion, chopped
1 TBS green bell pepper(or red if you like)
1/2 apple, chopped
2 Tbsp chopped celery
2 Tbsp chopped pecans
1/2 tsp crumbled dried sage
2 Tbsp breadcrumbs(I like Italian)
salt and pepper to taste
2 or 3 slices havarti cheese, chopped
Directions:
Preheat oven to 375 degrees F. Line a cookie sheet with foil.
Cut squash in half lengthwise and scoop out seeds. Drizzle the
inside of each half with olive oil, then put cut side down on
the cookie sheet. Roast for 40 or 50 minutes or until soft.
Meanwhile, in a small frying pan, melt butter over medium heat.
Saute shallot, apple, celery, pecans and sage until apple and
celery are soft.
Remove cooked squash from oven, scoop out most of the insides,
and stir into vegetable mixture. Stir in breadcrumbs, salt and
pepper.
Re-stuff squash halves and top with cheese. Put back in oven
until cheese melts.
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In order to find his equal, an Irishman is forced to talk to God... Stephen Braveheart
Stuffed Acorn Squash... 
In order to find his equal, an Irishman is forced to talk to God... Stephen Braveheart 
