Stuffed Pumpkin or Squash

This vegetarian entrée is tasty and colorful. It looks good and smells delicious. Use pumpkin or any squash -- green acorn, golden acorn, butternut, hubbard, kabacho, buttercup, you name it! This recipe serves four. For a double recipe, you can use a very large squash or pumpkin or two smaller ones.

1 or 2 squash (butternut, acorn, hubbard, kabacho, buttercup) or pumpkins, depending on size
salt and pepper to taste
olive oil (optional)
31/2 C favorite stuffing (see recipes with this article, or make your own using whole grains, chickpeas, mushrooms, and nuts)
optional garnishes: paprika, fresh or dry
parsley, cilantro, grated cheese

Preheat oven to 375°. Wash and dry squash or pumpkin. Cut butternut squash in half. Others, cut the top off, making a "lid." Scoop out seeds and any fiber.

Place on baking pan, cut side up, and replace "lid" (or cover with foil). Bake about 45 minutes, until soft but firm; a fork should go in without pressure.

Remove from oven and turn oven temperature down to 350°.

Uncover carefully, watching out for the steam escaping. Season with salt and pepper. Add a few drops olive oil if desired.

Stuff with your favorite stuffing. If stuffing is too dry, sprinkle with broth or water. Stuffing should not be packed down too tightly, but it should be firmly mounded on top.

Place the "lid" gently on top of the stuffing. Cover the pumpkin or squash with aluminum foil. Return to oven for 15 to 20 minutes until stuffing is piping hot all the way through.

For added flavor, sprinkle with paprika, fresh or dry parsley, cilantro, or grated cheese just before serving. Serve with any prepared or homemade vegetable gravy and cranberry sauce on the side.

Microwave version: Cut and scoop as above, and cut several slits in the side of the squash or pumpkin. Replace lid and microwave (do not use foil) for 15 to 20 minutes on high, depending on size. After stuffing, microwave another 5 to 10 minutes to heat stuffing. Serve as above.

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