Stuffed Acorn Squash

• 1 medium onion
• 2 tablespoons olive oil
• 2 cups finely ground nuts (almonds, pecans or walnuts)
• 3 cups freshly ground whole grain bread crumbs
• 2 teaspoons curry powder
• 1/8 th teaspoon cayenne pepper or to taste
• 1 ½ tablespoons tamari soy sauce
• 1 cup hot water
• ¼ cup raisins (or chopped dates or dried apricots)
• 2 acorn squash

Sauté onions in olive oil until translucent for about 4 minutes. Transfer to a large mixing bowl and add dry ingredients, tamari and spices and mix well. Gradually add hot water stirring together so that all ingredients are well moistened but not too wet. Add dried fruit and mix together well.

Slice two acorn squashes in half lengthwise and scoop out seeds. Place the four halves cut side down in baking dish and bake at 375* for 15 minutes. Remove from oven and turn cut side up and fill well with stuffing mixture, mounding on top.. Bake uncovered for 30 minutes at 350* then cover with foil and bake an additional 15 minutes.