Stuffed Acorn Squash

 
I should really stuff vegetables more often. I always imagine the creation of stuffed vegetables as a huge Production, perhaps awakened by the visceral stress reaction associated with stuffing, say, a 20 pound turkey. Yet I had these beautiful yellow acorn squash, and it seemed a shame not to utilize the lovely shell, so I made a very classic, creamy stuffing, and viola, the perfect vegetarian Thanksgiving main course. In January. 2 months late, one might argue. However, I'd prefer to think I'm 10 months ahead of schedule, wouldn't you?

Stuffed Acorn Squash

2 large acorn squash, cut in half and seeds removed
2 T olive oil
1 lb vegetarian sausage style crumbles, such as GimmeLean or Morningstar brands
1/2 lb portabella mushrooms, sliced
1 onion, minced
4 cloves garlic, minced
1/2 tsp celery seed
1/2 cup white wine
1 cup reconstituted vegetarian gravy mix
1 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese
1 cup grated mozzarella cheese

- Preheat the oven to 350 degrees F.
- In a skillet over medium heat, brown the veggie crumbles, mushrooms, onion, and garlic.
- Stir in the celery seed, wine, and gravy, and simmer for 5 min.
- Remove from the heat, and stir in the breadcrumbs and cheeses.
- Spoon the stuffing into the acorn squash shells.
- Place on a baking sheet, and bake for 45 min to an hour, until the squash is tender, tenting the tops with foil if needed. Serve warm!