INGREDIENTS

INSTRUCTIONS

To make squash stuffing:  Preheat oven to 350 degrees.  Wash squash,
cut off end and remove hard spots. Cut in half from  point to stem and
scoop our seeds.  Lightly brush inside and outside with oil.Rub inside
wiht sea salt.  Place cut side down in a lightly oiled baking dish or
cast iron pot.  Cover and bake for 30 minutes or until tender. Remove
from oven.  Saute onions, mushrooms and celery until tender but firm,
about 15  minutes. Add bread cubes, pecans, seitan and apricots.
Gently stir ingredients together and add 1/2 to 1 cup water to
moisten. Cover pan and simmer for 10 minutes or until water is
absorbed.  Fill squash halves with stuffing and place in a lightly
oiled baking  pan.Cover and bake for 15 minutes.  Place on a serving
platter and garnish withparsley. Serve with gravy.  To make gravy:
Rinsemushrooms and soak in 3 cups water for 1/2 hour. Drain,  reserving
the soaking liquid. Cut mushrooms into slices, discarding  hard tip of
stem.  Saute onions and mushrooms for 125 minutes. Add reserved water,
cover  and bring to boil.  Mix together tahini andsoy sauce and gently
stir into onions and  mushrooms. Lower heat and simmer for 5 minutes.
Completely dissolve iuzu in 1/2 cup cool water.  Turn heat to high and
add kuzu, strring constantly until kuzu begins  to brown.  Lower heat,
stir in mirin and simmer for 5 minutes.  Serve hot.  Per serving: 296
cal; 7 g prot; 660 mg sod; 42 g carb; 13 g fat; 0 mg  chol; 259 mg
calcium  Vegetarian Gourmet-Autumn 1992/MM by DEEANNE  Recipe By     :
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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