Mushroom-Tofu-Pecan Stuffed Squash
rec.food.recipes/Neris/1999

3 small winter squash (acorn or butternut), halved and seeded
1 cake tofu, pressed, cut into small cubes
3 Tbsp tamari soy sauce
3 Tbsp dry sherry
4 cups small bread cubes
2 Tbsp vegetable oil
3 cups chopped onions
3 celery stalks, chopped
4 cups sliced mushrooms
1/2 tsp dried marjoram
1/4 tsp dried thyme
1/2 cup vegetable stock or water
1 cup pecans, chopped
1 Tbsp lemon juice

Put squash halves cut side down in oiled baking pan, add about 1/2 inch of water and bake at 350 degrees for about 40 minutes, until just tender.

Meanwhile, marinate tofu in soy sauce and sherry.

Toast bread cubes on a baking sheet for 5 minutes.

Saute the onions and celery in the oil, using a large pot. When onions are translucent, add the mushrooms, spices, and stock or water.

Cook covered for 10 minutes, then add tofu and its marinade and the bread cubes. Saute for another 5 minutes, adjust seasonings to taste, and remove from heat. Stir in pecans and lemon juice.

Mound the filling in the baked squash halves and return to oven for 20 minutes.