Comprehensively Stuffed Squash

Ah, thank you once again Mollie Katzen for enlightening me with another healthy entree.  New Year (New Decade... New Spring Break Cruise...) new healthy recipes.  Don't worry - there will still be cookies and other baked treats, but I will try more on entrees and healthy sides.


This stuffed squash was actually used in a bartering of services.  My friend Zack would cut my hair if I cooked him something for dinner.  In my opinion, this is a win-win situation; I got a haircut and some new material for my blog!  I only gave one half of the squash to Zack and the other half I gave to Cody and Jake over at 505 for dinner.


A note of this recipe:  I halved the recipe because I only had one butternut squash to stuff, but I found out that there was still a large amount of stuffing that couldn't fit into the squash... and I even omitted the mushrooms (I can't eat mushrooms - ironic considering I'm vegetarian).


Comprehensively Stuffed Squash
Adapted from Mollie Katzen's The Moosewood Cookbook
Ingredients:

• 2 medium-sized winter squash, halved and baked
• 2 Tbs. Olive Oil
• 1 cup onion, minced
• 1/2 lb mushrooms, minced (I didn't use mushrooms)
• 1 large clove garlic, minced
• 1 stalk celery, minced
• 1/2 tsp. salt
• black pepper to taste (use lots!)
• 1/2 tsp.sage
• 1/2 tsp. thyme
• 2 Tbs. lemon juice
• walnuts, minced (optional)
• 1/2 cup sunflower seeds
• raisins (optional)
• 2 cups bread crumbs (from GOOD bread)
• 6 to 8 dried apricots

Directions:

1. Melt the Olive Oil in a large saucepan. Add the onion and cook over medium heat until the onion becomes translucent (about 5 min.)
2. Add the mushrooms, garlic, celery and seasonings - cooking until everything is tender (about 10 min.)
3. Mix in the remaining ingredients.
4. Spoon into pre-baked squash halves and bake at 350o F. (about 20-30 minutes.)