Thanksgiving Squash Stuffing
2 medium-sized winter squash, halved and baked
2 Tbs. Olive Oil
1 cup onion, minced
1/2 lb mushrooms, minced
1 large clove garlic, minced
1 stalk celery, minced
1/2 tsp. salt
black pepper to taste (use lots!)
1/2 tsp. thyme
2 Tbs. lemon juice
walnuts, minced (optional)
1/2 cup sunflower seeds
2 cups GFCF rice crumbs
6 to 8 dried apricots
Melt the Olive Oil in a large saucepan. Add the onion and cook over medium heat until the onion becomes translucent (about 5 min.)
Add the mushrooms, garlic, celery and seasonings - cooking until everything is tender (about 10 min.)
Mix in the remaining ingredients.
Spoon into pre-baked squash halves and bake at 350o F. (about 20-30 minutes.)
After removing the portions for the GFCF crew, we'll take some grated cheddar and toss it on the top of the remaining squash for the cheese-eating members of the family.
Based on Mollie Katzen's Comprehensively Stuffed Squash, Moosewood Cookbook. We love this cookbook, and can't recommend it highly enough!