Vegan Wednesday!

Festive Stuffed Butternut Squash

1/2 cup brown rice

1 small/medium butternut squash

1 medium onion, chopped

1 garlic clove, minced

1 celery stalk, chopped

1/2 small green bell pepper, chopped

1 tbsp oil

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp cumin

1 tbsp Bragg's Liquid Aminos or tamari

3 tsp tahini

1/4 tsp salt

1/4 tsp black pepper

1/2 cup walnuts, chopped

1/4 cup pecans, chopped

1 slice of bread, cubed

Preheat oven to 350 degrees. In a medium pot, cook the rice. While rice is cooking, wash the outside of the squash thoroughly. Cut the squash in half lengthwise, scoop out the seeds, and place squash cut side down on a lightly oiled baking sheet. Bake in the oven for 20-35 minutes or until squash is tender. Remove squash from the oven (do not turn off oven) and place on cooling rack. Let sit until squash cools down enough to handle, then scoop out flesh (reserve squash shells for later) and place in a large bowl. Set aside. In a large saucepan on medium high heat, saute the onions, garlic, celery, and green pepper in the oil until onions are translucent. Add the squash, cooked rice, and remaining ingredients and stirl together well. Stuff the mixture into hollowed out squash shells. Return shells to baking sheet and bake for 15-20 minutes. Makes 2 large or 4 small servings.

*Recipe taken from "Vegan A Go-Go" by Sarah Kramer (available at Food For Thought!)