Artichoke & cheese stuffed squash

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.