Stuffed Squash

I don't have a picture of this one right now, when I make it next I'll update with a picture.

Start with your rice, ours takes an hour for brown rice, so begin with that.

Ingredients:
1 butternut squash
1 tbsp olive oil
3 tbsp butter
1 onion chopped
3 celery stalks chopped
6 mushrooms chopped
1/4 cup sunflower seeds, or roasted squash seeds
1 tsp thyme
1 tsp sage, or 4-6 sage leaves
6 inch french baguette cubed into 1/2 inch cubes
1 lemon
1 cup shredded cheddar cheese, or gruyere

Preheat the oven to 350F, split the butternut squash lengthwise, scoop out the seeds, wash and salt them for roasting while you cook the squash.

Place the squash cut side down on an oiled pan for 40-50 minutes until fork-soft.

While the squash is cooking prepare the stuffing by sauteing the onion and celery in the butter for 5 minutes until the onion is soft and translucent.  Add thyme, sage, mushrooms, seeds, and bread and continue another 5 minutes.  Squeeze in the lemon juice, cook another minute or two add half the cheese.

When the squash is fork soft, remove from the oven, turn cavity side up, and fill with the stuffing.  Don't just put the stuffing the cavity, cover the entire top of the squash with the stuffing so it will cook and get crunchy.  Cover all the stuffing and squash with remaining cheese.  Put back in the oven and cook until cheese melts, another ten to fifteen minutes.  Remove, let cool five minutes, and serve with rice.