two large acorn squash
3 tablespoons olive oil
10 oz mushrooms, cleaned and finely chopped
8 oz canned, quartered artichoke hearts (NOT marinated)
1 rib celery, finely diced
4 scallions, finely chopped
3 cloves garlic, minced
1/2 teaspoon each dried basil, oregano and thyme
1/4 teaspoon dried sage
3 tablespoons soy sauce
1/8 teaspoon fresh ground black pepper, or to taste
4 oz cheddar cheese, shredded (about 1 cup)
2 oz Italian fontina, shredded (about 1/2 cup)
1 oz Parmesan cheese, shredded (about 1/4 cup)
1 cup dry breadcrumbs

Preparation Time: about one hour to prepare, plus 20-30 minutes to bake

Preheat oven to 375 .

Cut squashes in half horizontally and place each half cut-side down in
baking pans at least two-inches deep which have been oiled lightly on the
bottom.  Add about one-half inch of boiling water to pan.  Bake at 375 
until very soft but not altogether mushy when tested with a sharp knife,
about 45 minutes to one hour depending on size of squash.

Prepare filling while squashes bake.  Drain artichokes, rinse, and chop
coarsely.  Heat 3 tablespoons olive oil in a large skillet over medium
heat.  Add mushrooms, artichoke hearts and celery and saute until
vegetables are soft, about 5 minutes.  Add scallions, garlic, basil,
oregano, thyme, sage and soy sauce and continue to cook another 3 minutes.
 Add pepper and stir.  Remove skillet from heat and stir in cheeses until
melted and combined.  Stir in breadcrumbs, adding up to 4 tablespoons
water until well moistened and combined.

Remove squash from oven.  Remove from pan and place cut-side up on cutting
board. When cool enough to handle, cut a thin slice from the bottom of
each squash half (if necessary) to allow them to sit flat. Scoop out seeds
with a spoon and discard.

Fill squash cavities with stuffing mixture, distributing evenly among four
squash halves.  Place squash halves, stuffing-side up, in an oiled baking
pan big enough to hold them.  If not baking immediately, refrigerate until
about 30 minutes before serving.

Bake in 375 F oven for 20-30 minutes, or until hot.  If taking from
refrigerator, this will take 30-40 minutes.  Cut each piece into quarters
to serve

Source: Jennie Schacht.