Fall Harvest Rice with Tofu

Makes 6 servings.

Ingredients

 * 1 medium pumpkin (large enough to hold 6 cups mixture)
 * 1 cup chopped Onion
 * 1 cup chopped celery
 * 1 tablespoon butter or margarine
 * 3 cups cooked rice
 * 1 pound tofu, crumbled
 * 1 tart red cooking Apple, cored and chopped
 * 1 tablespoon firmly packed brown sugar
 * 1/2 teaspoon salt
 * 1/2 teaspoon fennel seeds
 * 1/2 teaspoon ground allspice
 * 1/2 teaspoon ground cinnamon
 * 1/8 teaspoon ground black pepper

Directions

 * 1) Cut off top of pumpkin; remove seeds and fibers. Set aside. Cook Onion and celery in margarine in large skillet until soft but not brown. Set aside.
 * 2) Add rice, tofu, Apple, Sugar, salt, fennel, allspice, cinnamon and pepper; spoon into pumpkin shell. Place on baking sheet. Bake at 350 degrees 1-1/4 to 1-1/2 hours, or until pulp inside pumpkin is tender.
 * 3) Spoon rice mixture from pumpkin. Scoop out cooked pumpkin; season with margarine, salt and pepper, if desired. Serve with rice mixture.