Stuffed Turban Squash

Ingredients

• 1 9” wide turban squash (or two 7 “ wide)
• I pkg. Pumfu ( a solid block of moist pumpkin seed sold by that name) tofu or beef substitute
• 1 red onion, peeled and chopped
• 1 green pepper, seeded and chopped
• 1/2 pound meat substitute or Pumfu or tofu
• 1 chili pepper ( optional)
• 1-2 t chili powder
• 1 bay leaf
• 1-2 t oregano
• 1/2 t chipotle powder or smoked paprika
• Rosemary Celtic Salt to salt squash cavity well
• 1 box frozen corn
• 1 c raisins or chopped prunes
• 1/2 c halved pimento- stuffed olives
• Cut the lid from the squash, clean cavity with an ice cream scoop, and salt it well.
• the Sautée until dry: onion and green pepper
• Add: meat substitute and continue to fry for two minutes Add the rest of the ingredients.
• Simmer ten minutes. Adjust spices.
• Fill squash cavity. If there is extra, save and serve warm in a bowl at the table!
• Place squash in the iron skillet. You may roast other vegetables in the same skillet if there is room. I roast unpeeled beets at the same time.
• Put the lid onto the squash and bake it 1 1/2 -1 3/4 hours at 350 degrees F. Serve with a crispy green salad or a slaw made with red cabbage, celery, apples, scallions and a vinaigrette dressing.