Makes 4 servings

4 mini-squashes (golden nugget, carnival, sweet dumplings or mini-pumpkins)
4 big sprigs parsley for garnish

Herbed Bread (or Cornbread) Stuffing:
            Makes 2 to 2½ cups
The powdered poultry seasoning I used most recently is Spicely Organic Poultry Seasoning containing marjoram, thyme, sage, salt and pepper. It’s milder than others so include the greater volume.

1 teaspoon extra virgin olive oil (EVOO)
1/2 cup each onion, mushrooms and celery, diced
1 large clove garlic, pressed
1 to 2 teaspoons powdered Poultry Seasoning
1 tablespoon natural soy sauce or tamari (wheat-free soy sauce; Ohsawa Organic brand)
2 cups whole grain bread or cornbread, cut in 1/2- to 1-inch cubes, 2 to 3 slices bread
1/2 cup parsley, chopped

Mushroom Gravy:
          Makes about 3½ cups
1 teaspoon EVOO
1 onion, diced
1 large clove garlic, pressed
1/2 pound mushrooms (2½ cups shiitake or wild chanterelles), diced
1/2 cup whole wheat pastry flour
Freshly-ground black pepper
2½ cups water
1/4 cup natural soy sauce or tamari

1. Preheat oven to 400°. Place whole squashes on a baking sheet lined with parchment paper. Bake until they are completely tender when pierced with a small sharp knife, about 60 minutes.

2. To prepare stuffing, heat oil in a skillet and stir vegetables and seasonings, including soy sauce or tamari. Cover to cook until vegetables are done, about 5 minutes. Add bread cubes and parsley, and mix well. Add a couple of tablespoons of water. Stir and cover to steam a little longer.

3. To prepare gravy, in a 3-quart pot heat oil and sauté onion, garlic and mushrooms. Cover to cook until tender, about 5 minutes. In a small bowl, whisk flour and pepper with enough of the measured water to form a thin paste. Add remaining water and soy sauce or tamari to vegetables in pot. Bring to boil. Add flour mixture and stir well. Cook uncovered until desired consistency is reached, about 15 minutes. Stir occasionally and add ¼ cup more water if gravy is too thick.

4. When squashes are done, cut off lids and, with a small spoon, scoop out seeds. Stuff and return to oven to heat through. You’ll need about 2 cups stuffing or about 1/2 cup per squash.

5. To serve, pour 1/4 cup portions of gravy over individual servings. Lean lids to side of squash. Garnish with a big sprig of parsley.

Variation: Gluten-Free Stuffing & Gravy: Substitute brown rice bread for wheat bread in stuffing. For gravy, substitute a combination of brown rice flour, millet flour and buckwheat flour for wheat flour. Bob’s Red Mill Gluten-Free Baking Flour also works here. With it, add ½ cup+ more water and a few drops more soy sauce.

For 4 servings, per serving:
Calories: 147   Protein: 5gm   Saturated Fat: 0.1gm   Fiber: 7gm   Carbohydrates: 28gm   Fat: 2gm  Cholesterol: 0   Sodium: 387mg
Calories from Protein: 13%     Calories from Fats: 11%     Calories from Carbohydrates: 76%