Chestnut-Stuffed Squash (vegan)

4 small winter squashes

15-ounce jar of cooked, peeled chestnuts, chopped

1 cup cooked wild rice

2 stalks celery, chopped

1 small yellow onion, finely chopped

4 cloves garlic, minced

1/2 cup finely chopped fresh parsley

1 T veggie or olive oil

5 slices of your favorite bread, crumbled

1 cup chopped fresh mushrooms

1T each dried thyme, sage, and poultry seasoning

Cut your squashes in half (whichever way will be best to fill them) and place cut-side down on an oiled baking sheet. Bake at 400 degrees for 30 minutes.

While these are baking, lightly saute your mushroom, garlic, onion, celery and parsley in the oil. When they are nice and done, mix with your wild rice, chestnuts, spices and crumbled bread.

Fill your partially-baked squash with your stuffing. Return to your baking sheet, cover with foil, and continue to bake for 25 more minutes. Remove the foil and bake an additional 5 minutes. Enjoy hot right from the oven!