Stuffed Acorn Squash

Doesn't that perfectly cooked mushroom just scream, EAT ME!?

In case an acorn squash happens into your possession, choose to forgo the traditional brown sugar/butter method and mix it up! My very-hard-to-please roommate took one skeptical taste of this scrumptious stuffing and her eyes bugged. In a good way. After scraping her squash-crust bowl clean, she begged me to make this again. Heh heh. Mission accomplished. :)

1 acorn squash, cut in half and seeded
3 TBSP butter
1 cup diced celery
1/2 cup diced red onion
1 1/4 cup fresh mushrooms, sliced
1/4 tsp salt
1/4 tsp pepper
1 tsp parsley
1/2 cup cheddar cheese

Preheat oven to 350'. Place squash cut side down in glass dish with the dish bottom barely covered in water. Cook in microwave for 20 minutes. It should be almost tender. Meanwhile, melt butter in a saucepan and add celery and onion. Sauté about 4 minutes, or until tender. Stir in mushrooms and cook 2-3 minutes. Sprinkle with salt, pepper, and parsley. Spoon the mixture in the squash-middles and cover with aluminum foil. Cook 15 minutes in the oven. Uncover and sprinkle with cheese. Stick back in the oven until cheese is golden brown on top.