1 large sourdough loaf, crusts removed and cubed
1 teaspoon avocado or olive oil
1 onion, diced
2 cups diced celery
1 cup button mushrooms, brushed clean and diced
1 cup tempeh, or seitan, cubed and pan-fried until golden
1/2 cups pine nuts, lightly pan-toasted (optional)
soy sauce
fresh grated ginger juice (optional)
small handful flat leaf parsley-minced
spring or filtered water
1 squash

1 large sourdough loaf, crusts removed and cubed 1 teaspoon avocado or olive oil 1 onion, diced 2 cup s diced celery 1 cup button mushrooms, brushed clean and diced 1 cup tempeh, or seitan, cubed and pan-fried until golden 1/2 cup s pine nuts, lightly pan-toasted (optional) 1 squash

Preheat oven to 300 and arrange bread cubes on a baking sheet. Bake until bread dries slightly.
Meanwhile, heat oil in a skillet and saute garlic and onion for 2-3 minutes. Add celery and mushrooms and saute until tender, about 7 minutes. Combine bread cubes, sauteed vegetables, fried tempeh, pine nuts, soy sauce and ginger juice to taste and parsley. Slowly add water, while mixing until a soft stuffing forms. Allow to cool completely.
To stuff squash, pack filling firmly into the opening, until firmly stuffed. Replace the squash top and place in a baking dish with a small amount of water to tenderize the squash. Raise oven temperature to 350, cover and bake until squash pierces easily with a fork.
The exact baking time will vary, depending on the size of the squash, anywhere from 1-3 hours. (Note that any filling that doesn’t fit in the squash can be baked separately in a casserole for about 35 minutes.)