1 small pumpkin (Mine had about an 6 inch radius)
Salt and Pepper
2 cups cornbread stuffing (I used a box mix, but you can make your own as well)
1/2 of a block of extra firm tofu, drained and dried well and cut into small cubes
2 stalks of celery, chopped
1/2 of a small onion, chopped
Pre-heat the oven to 450 degrees.
Cut the stem off the top of the pumpkin and hollow out the inside (detailed instructions on my pumpkin craving post, just minus the actual craving part).
Coat the inside of the pumpkin with some olive oil, then season with salt and pepper.
In a bowl, combine the stuffing, tofu cubes, chopped celery and chopped onions.
Stuff the pumpkin with the stuffing mixture. Make sure to leave a little room at the top. Cover the stem with foil and place back on top.
Place on a baking sheet and bake for 1 to 1.5 hours. The pumpkin should be tender enough that a fork can easily pierce through it.
Now remove the stem, and cut into slices. You eat both the filling and pumpkin flesh. Goes lovely with some gravy.
Next time I promise to remember the pictures...