<< BackHalve and bake med-lg. sized squash until tender. Remove from oven an cool slightly, then scoop out all but 1/4" of flesh in the shell. Replace the shell in baking dish. Saute in tbs olive oil, 1 clove minced garlic, 1/2 c. chopped onion, 2 stalks chopped celery or swiss chard, 1 small apple finely chopped. Add 2-3 c. whole wheat bread cubes (1/2"), and toss with veggies. Pour in 1/2 c vegetable broth, the scooped out squash, 1 tbs chopped sage leaves, 1 tsp. minced rosemary, 1/4 tsp. chopped thyme leaves, 2 tbs. chopped parsley, black pepper to taste, and mix well. Heap the fillin into the squash shells and bake another 20 min. or until heated through.
Baked Acorn Squash with Herbed Stuffing:
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