Stuffed Winter Squash

(Compliments of Jesse Clark)

6 small acorn squash                                
1 bell pepper chopped
1 c sliced assorted mushrooms
3 cloves garlic pressed                             
3c cooked hulled buckwheat
3 ribs celery chopped                                
1tsp dried sage
1 onion chopped                                        
1/2 tsp dried rosemary
1 bell pepper chopped
1c roasted nuts (pine, hazelnut, brazil- chopped if large)

Sautee garlic, celery, onion, and pepper.  Add mushrooms.  Combine with buckwheat, nuts, and herbs. Mound stuffing into squash and bake at 375 degrees for 30-45 minutes until squash is tender.