Mushroom-Tofu-Pecan Stuffed Squash

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " February 05, 2002 " >

<Summ>

<Nam>

Mushroom-Tofu-Pecan Stuffed Squash

</Nam></Summ>

<RcpE name= " Mushroom-Tofu-Pecan Stuffed Squash " author= " Moosewood Collective " >

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " winter squash " unit= " small " qty= " 3 " >

<IPrp>

(3 or 4)(such as acorn or buttercup)

</IPrp>

</IngR>

<IngR name= " tofu " unit= " cake " qty= " 1 " >

<IPrp>

pressed and cut into small cubes

</IPrp>

</IngR>

<IngR name= " tamari soy sauce " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " dry sherry " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " small bread cubes " unit= " cups " qty= " 4 " ></IngR>

<IngR name= " vegetable oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped onions " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " celery stalks " qty= " 3 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " sliced mushrooms " unit= " cups " qty= " 4 " >

<IPrp>

(1 pound)

</IPrp>

</IngR>

<IngR name= " dried marjoram " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " dried thyme " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " vegetable stock or water " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " pecans " unit= " cup " qty= " 1 " >

<IPrp>

toasted and chopped

</IPrp>

</IngR>

<IngR name= " fresh lemon juice " unit= " tablespoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Serves 6 to 8 & #013; & #010;This is a festive and hearty dish, appropriate for a

holiday dinner. It is a perfect Thanksgiving alternative to turkey, served with

steamed Brussels sprouts and cranberry sauce, naturally. & #013; & #010;

</DirT>

<DirT>

Place the squash halves, cut side down, in an oiled baking pan. Add about 1/2

inch of water to the pan and bake at 350F for about 40 minutes, until the squash

is just tender. Meanwhile, marinate the tofu in the soy sauce and sherry . Toast

the bread cubes on a baking sheet for 5 minutes. & #013; & #010; & #013; & #010;Saute

the onions and celery in 2 tablespoons oil, using a pot large enough for all the

remaining ingredients. When the onions are translucent, add the mushrooms,

marjoram, thyme, and stock or water. Cook covered for 10 minutes, then add the

tofu with its marinade and the bread cubes. Saute for another 5 minutes. Adjust

the seasoning. Remove from the heat. Stir in the pecans and lemon

juice. & #013; & #010; & #013; & #010;Mound the filling in the baked squash halves and

bake covered at 350 & apos; for 20 minutes. & #013; & #010; & #013; & #010;This cold

weather dish is nicely accompanied by Scandinavian Apple Soup (p. 9) and Squash

Rolls (p. 231). It is even more delicious topped with Light and Tangy Orange

Sauce (p. 192). & #013; & #010; & #013; & #010;

</DirT>

</DirS>

<Srce>

New Recipes from Moosewood Restaurant

</Srce>

<CpyR>

1987 Vegetable Kingdom, Inc.

</CpyR>

</RcpE></mx2>