Title: Macrobiotic Stuffed Squash
Categories: Vegetarian Vegan Main
Yield: 4 Servings

2	md	Acorn squash
1	tb	Sesame or corn oil
	ds	Sea salt
1/4	c	Onion; diced
1/4	c	Celery; chopped
1/4	c	Mushrooms; sliced
1	c	Whole wheat or corn bread cubes
1/4	c	Pecans; lightly roasted
1/4	c	Seitan; cubed
1/4	c	Apricots, dried; presoaked
1	tb	Parsley, fresh; finely chopped (optional) ----rich gravy----
3		Shiitake mushrooms; dry
3	c	; water
1	lg	Onion; thinly sliced
2	tb	Tahini
2	tb	Soy sauce
5	ts	Kuzu
1	tb	Mirin

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

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