Comprehensively Stuffed Squash -- a Moosewood

Ingredients

• 0.5 cup apples chopped
• 3 tablespoons butter 
• 2  butternut squash 
• 1 stalk celery chopped
• 1 cup cheddar cheese grated
• 1 cup curd cottage cheese 
• 1  eggs 
• 1  garlic clove crushed
• 0.5  juice of lemon 
• 0.5 cup onion chopped
• 0.5 cup parmesan 
• 4 servings bell pepper to taste
• 4 servings bell pepper to taste
• 0.3 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
• 0.3 cup raisins 
• 0.5 teaspoon sage 
• 4 servings salt to taste
• 0.3 cup sunflower seeds 
• 0.5 teaspoon thyme leaves 
• 0.3 cup walnuts chopped
• 1 cup bread whole wheat
• 1 cup bread whole wheat

Equipment

• oven

Directions

1. For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle.
2. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
3. Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
4. Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted.
5. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
6. Bake, covered, 25 minutes.