Makes 4 servings

4 mini-squashes  (golden nugget, carnival, sweet dumplings or mini-pumpkins)

4 big sprigs parsley for garnish

Homemade Stuffing Seasoning:

Makes 1/4 cup

1 tablespoons sage

1 tablespoon each marjoram, thyme and savory or rosemary (half the volume if powdered)

1½ teaspoons celery seed

1/2 teaspoon black pepper

Herbed Wholegrain Bread (or Cornbread) Stuffing:

Makes 2½ cups

1 teaspoon olive oil

1/2 cup each onion, mushrooms and celery, diced

1 large clove garlic, pressed

1½ teaspoons Homemade Stuffing Seasoning or 1 teaspoon powdered Poultry Seasoning

1 tablespoon natural soy sauce or tamari (Ohsawa Organic brand)

2 cups whole grain bread or cornbread, cut in 1/2- to 1-inch cubes

1/4 cup parsley, chopped

Wild Mushroom Gravy:

Makes about 3½ cups

1 teaspoon olive oil

1 onion, diced

1 large clove garlic, pressed

1/2 pound wild mushrooms (2 1/2 cups 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 450°. Place whole squashes on a baking sheet lined with parchment paper to barely fit under squashes. Bake until they are completely tender when pierced with a small sharp knife, about 45 minutes.

2. To prepare Homemade Stuffing Seasoning, mix ingredients.

3. To prepare stuffing, heat oil in a medium-size skillet and stir vegetables and seasonings, including soy sauce. Cover to cook until vegetables are done, about 5 minutes. Add bread cubes and parsley, and mix well. If bread is very dry, add a couple of tablespoons of water. Stir and cover to steam a little longer.

4. 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 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 a little more water only if gravy is too thick.

5. When squashes are done, cut off lid and scoop out seeds. Stuff and return to oven to heat through. You’ll need about 2 cups stuffing or about 1/2 cup each.

6. 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.

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%