Stuffed Squash

½ Cup chopped onion

1 large clove crushed garlic

½ teaspoon sage

½ teaspoon thyme

3 - 4 Tablespoons of butter

1 Cup coarsely crumbled whole wheat bread

¼ cup chopped walnuts

¼ cup sunflower seeds

1 Stalk chopped celery

juice from 1/2 lemon

¼ cup raisins

½ cup grated cheddar cheese

salt and pepper to taste

1. Sauté onions, garlic, celery, nuts, and seeds (lightly salted) in butter.
2. Cook over low heat until onions are clear, nuts are browned and celery is tender (in other words, cook until everything is absolutely perfect).
3. Add remaining ingredients, except cheese.
4. Cook, stirring over low heat 5 to 8 minutes - until everything gets acquainted nicely.
5. Remove from heat and mix in the cheese.
6. Pack stuffing into squash cavities and bake covered at 350 F for 25 minutes.
7. Serve with a cranberry relish.