This is a festive and hearty dish, appropriate for a holiday dinner.

Served with cranberry sauce, it is a perfect Thanksgiving alternative to turkey.

4 small winter squash, halved & seeded

1 cake of tofu, pressed & cut into cubes

3 tablespoons tamari soy sauce

3 tablespoons dry sherry

4 cups small bread cubes

2 tablespoons vegetable oil

3 cups chopped onions

3 celery stalks, chopped

4 cups sliced mushrooms (1 pound)

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/2 cup vegetable stock or water

1 cup pecans, toasted & chopped

1 tablespoon fresh lemon juice

Place the squash halves, cut side down, in an oiled baking pan. Add about 1/2 inch of water to the pan and bake at 350 degrees for about 40 minutes, until the squash is just tender. Meanwhile, marinate the tofu in soy sauce and sherry. Toast the bread cubes on a baking sheet for 5 minutes.

Sauté onions and celery in 2 tablespoons oil, using a pot large enough for all the remaining ingredients. When the onions are translucent, add the mushrooms, marjoram, thyme and stock or water. Cook covered for 10 minutes, then add the tofu with its marinade and the bread cubes. Sauté for another 5 minutes. Adjust the seasoning. Remove from the heat. Stir in the pecans and lemon juice.

Mound the filling in the baked squash halves and bake covered at 350 degrees for 20 minutes.

Source: "New Recipes from Moosewood Restaurant"