1 green hubbard squash
50 ml butter 1/4 cup
250 ml celery, diced 1 cup
250 ml onion, finely chopped 1 cup
250 ml fresh mushrooms, sliced 1 cup
salt & pepper to taste
30 ml parsley, chopped 2 tbsp
250 ml old cheddar cheese, grated 1 cup
Cut squash in half and place cut side down in roasting pan. Bake squash at 350 F (180 C) for 1 hour or until almost tender. Sauté celery and onion in butter until transparent, add mushrooms and cook 2 to 3 minutes longer. Add salt, pepper and parsley. Distribute mixture evenly in shells. Place in roasting pan, cover, and continue to bake for 15 minutes. Uncover and sprinkle cheese over mixture. Cook for about 5 minutes or until cheese melts and is bubbly.
Serves 6