From: Katie Sullivan
I got this recipe from Pat Proebting. It is a hearty vegetarian dish.
1 squash cut in half, seeded and mostly cooked
1/2 cup onion, diced
1 clove garlic, minced
1 stalk celery, diced
1/4 cup sunflower seeds
3-4 tablespoons butter
1 cup coarsely crumbled bread crumbs
1/4 cup raisins
salt and pepper
1/2 teaspoon thyme
1/2 teaspoon rubbed sage
juice of 1/2 lemon
1/2 cup cheddar cheese
Saute onion, garlic, celery, nuts/seeds in butter. Cook over low heat until onions are clear, nuts are browned and celery is tender.
Add remaining ingredients, except the cheese. Cook/stir over low heat 5-8 minutes. Remove from heat and mix in the cheese.
Pack stuffing into squash cavities.
Bake, covered at 350 degrees for 25 minutes.