Thanksgiving Pumpkin Stuffed With Rice & Chestnuts

1 md Pumpkin (12 to 14")
2 tb Honey
2 tb Soy sauce
1 c Water
1/2 lb Fresh chestnuts
1/4 c Raisins; unsulfured
1 md Red apple; chopped
1/4 c Celery; diced
1 md Onion; chopped
2 Corn ears; kernals cut off cob
1 md Green pepper; chopped
2 c Cooked brown rice
1 lb Firm Chinese tofu;
- diced & drained
Paprika
1/4 ts Mace
3 tb Braggs Aminos or mild soy sauce
1/4 ts Cinnamon
Parsley springs; to garnish

Preheat oven to 350?F. Wash pumpkin and cut off the top, use large
spoon to scoop out strings and seeds. Mix honey and soy sauce and
spread evenly over insides of pumpkin. Place 1 cup water in the
bottom of large baking pan, place top back on pumpkin and place
pumpkin in baking pan, cover with foil. Bake for 20 minutes or until
pumpkin is just starting to become tender.

Meanwhile, prepare the chestnuts by cutting off the shells using a
sharp knife. The chestnuts will have a soft brown skin under the
shell. Steam the nuts for about 15 minutes, or until they are tender.
Rinse them in cool water and slip off the brown skins. Chop chestnuts
coarsely.

Combine chestnuts with raisins, apple, celery, onions, corn, green
pepper, and brown rice, mix well

Heat some water in medium skillet. Add tofu and enough paprika to
give it a pleasing color and cook over high heat for 3 minutes,
stirring constantly. Combine the tofu with rice mixture, mace, Braggs
Aminos, and cinnamon and mix until well blended.

Fill the pumpkin with this mixture, replace top. Place it in baking
dish with 1/4" water in bottom. Bake for 45 minutes, serve on large
platter garnished with parsley, raw cranberries, and orange slices.

Adapted FROM: The High Road to Health


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