Holiday Stuffed Butternut Squash
alt.food.vegan/MrFalafel

2 butternut squash
2 cups brown rice (cooked)
1 cups walnuts, chopped
1/2 cup pecans, chopped
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
3 slices toast
1/2 tsp basil
1/2 tsp oregano
1/2 tsp cumin
2 tbsp tamari
3 tbsp tahini
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Spike (or mixed herbs)
salt and pepper to taste

Slice butternuts in half, scoop out seeds.

Bake in a pre-heated oven at 350F for 20-30 minutes, until tender; remove from oven and let cool. Scoop out insides and mix with rice (save shells).

Saute vegetables in a saucepan and then add them to the squash and rice mixture. Add seasonings, nuts and tahini.

Slice the toast into small squares like croutons and add to mix.

Stuff mixture into hollowed butternut squash shells.

Bake another 20 minutes and serve with gravy.