Stuffed Acorn Squash Recipe

Place the seasoned squash halves, cut side up, on a baking sheet. Bake for 45 minutes, or until the flesh is tender enough to easily pierce with a fork.

While the squash bakes, clean the reserved acorn seeds, removing any pulp. Spread them in a single layer on a separate baking sheet and sprinkle with salt. Bake these for about 7 minutes, until they're lightly toasted and crisp.

Once the baked squash is ready, spoon the sautéed vegetable mixture into each half. Sprinkle with a dash of cayenne pepper, then crumble the 1 ounce goat cheese over the top.

Return the stuffed squash to the oven and bake for about 5 minutes, just until the goat cheese is softened and slightly warm. Garnish with the toasted acorn squash seeds before serving.