Instructions: 1) Preheat oven to 375F. Wash the squash and slice off the tops. If using the acorn squashes, slice each one in half horizontally and make sure each half can stand on its own, cut side up. Take another thin slice off the bottom if necessary to make it stable. do not remove the seed. Bake the squash, cut side down, on a cookie sheet for 45 minutes.

2. Meanwhile, make the filling. Peel the onion and chop finely. In a 2 quart saucepan, heat the oil and saute the onion over medium eat for 2 to 4 minutes, or until wilted. Add the basil, oregano, and sage and cook for 2 minutes longer. Add the cooked rice to the onion mixture, along with the currants and pumpkin seeds. Stir to combine well. Add the soy sauce (or Tamari). Taste. Season with salt if necessary. Set aside.

3. Remove the squash from the oven and increase the oven temperature to 400F.

4. When the squash is cool enough to handle, remove the seeds by scooping them out with a spoon. Place 1/3 cup of the filling in each squash half. REturn to the oven and bake for 20 minutes more.

5. Serve immediately.

NOTES : Annemarie Colbin had also suggested 3 medium acorn squashes instead of 6 - Guess it depends on how many people youre having. Im not experienced with doing too much stuffing - so cant tell you which is easier to deal with.

"If you prefer a holiday meal without turkey, heres the classic vegetarian replacement. Its festive and delicious."

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