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Comprehensively Stuffed Squash
Moosewood Cookbook, Mollie Katzen--- slightly modified by Eve
An excellent choice for the holidays, with all the Thanksgiving stuffing flavors. Actually, it's excellent any time, and it makes more than you see in the picture: you will have four of these half-acorns to enjoy.
2 medium acorn squash, halved and prebaked
15 ml1 T. vegan butter (or substitute a little broth)
240 ml1 c. minced onion
230 g1/2 lb. mushrooms, minced
1 large garlic clove, minced
1 stalk celery, minced
2 ml1/2 tsp. salt
lots of black pepper
2 ml1/2 tsp. sage
30 ml2 T. lemon juice
59 ml1/4 c. minced walnuts
59 ml1/4 c. sunflower seeds
59 ml1/4 c. raisins (optional)
470 ml2 c. good bread crumbs
6-8 dried apricots, chopped (optional)
vegan cheese (optional)
To prebake the squash, heat oven to 350 F. Split squash lengthwise and remove the seeds. Bake face-down on an oiled tray for about 30 minutes or until a fork slides in easily.
Melt the butter in a large skillet. Add onion and saute 5 minutes until translucent.
Add mushrooms, garlic, celery and seasonings and cook about 10 minutes, until everything is tender.
Stir in remaining ingredients and mix well. Fill the prebaked squash, cover and bake until heated through (20 to 30 minutes). Sprinkle with vegan cheese if desired and bake a couple of minutes until melted.