Stuff squash, not the fowl

November 24, 1992

Stuffed Squash

1 large Turkish or Hubbard squash or pumpkin

12 slices bread ( 1/2 white, 1/2 whole wheat bread)

1/2 cup butter

1 stalk celery

1 onion

1/2 tsp. sage

1 tsp. thyme

1 vegetable bouillon cube

1 tbsp. Braggs Liquid Aminos

1/2 cup boiling water

Open squash. Scrape seeds out of cavity. Prepare stuffing. Place bread slices on cookie sheets in 400-degree oven for 15 minutes to dry out bread so stuffing holds together better. Meanwhile, melt butter in large saucepan. Chop celery and onion, add to butter. Saute over medium heat until soft. Cut bread into small cubes and add to celery and onion. Stir until coated. Add seasonings. Dissolve bouillon in boiling water. Add to stuffing.

Fill squash with stuffing. Preheat oven to 350 degrees. Place squash in a large roasting pan. Bake 1 1/2 hours until squash is soft.

From "Fit for Life: A New Way of Eating" by Marilyn Diamond.

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