different stuffings in the process, but i have settled on this one. this makes such a warm dish on a cold night and as an added bonus, the bowl is completely edible! i love when that happens!
2: cut acorn squash in half, from stem to bottom. scoop out seeds. place squash, skin up, in a large baking dish. fill dish with about 1 inch of water and bake for 35-45 minutes, until squash just becomes soft enough to pierce easily.
3: meanwhile, heat water in a medium saucepan with chili powder, celery salt, parsley and thyme. add onion and carrots, bring to a boil then simmer about 5 minutes. stir frequently. 