Stuffed Winter Squash
1 large winter squash- buttercup, hokkaido, or hubbard
1 loaf of gluten-free Millet bread, cubed
1 tsp grapeseed oil
1 onion, diced
2 cups celery, diced
1 cup button mushrooms, brushed clean and diced
1/2 cup pine nuts
1- 2 TBS soy sauce
2 tsp fresh grated ginger
small handful flat leaf parsley- minced
1. Preheat oven at 325 degrees F. Remove the top of the squash, jack-o'-lantern style, so that you can scoop out the seeds and pulp. Replace the top and lightly oil the outer skin. Place in a baking dish with about 1/2-in water.
2. Bake uncovered for about 25 minutes. Remove from oven and allow to cool while preparing the stuffing.
3. Arrange bread cubes on a baking sheet. Bake until bread dries slightly. 10-15 minutes
4. Meanwhile, heat oil in a skillet and saute onion for 2-3 minutes. Add celery and mushrooms and saute until tender, about 7 minutes. Combine bread cubes, sauteed vegetables, pine nuts, soy sauce, ginger and parsley. Slowly add water, while mixing until a soft stuffing forms. Allow to cool completely.
5. 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 degrees F., 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.
6. Any filling that doesn't fit in the squash can be baked separately in a casserole for about 35 minutes.