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.