Mushroom-Tofu-Pecan Stuffed Squash

*Acorn or butternut, halved and seeded. **Pressed and cut into small cubes. Put squash halves cut side down in oiled baking pan, add about 1/2 inch of water and bake at 350 degrees for about 40 minutes, until just tender. Meanwhile, marinate tofu in soy sauce and sherry. Toast bread cubes on a baking sheet for 5 minutes. Saute the onions and celery in the oil, using a large pot. When onions are translucent, add the mushrooms, spices, and stock or water. Cook covered for 10 minutes, then add tofu and its marinade and the bread cubes. Saute for another 5 minutes, adjust seasonings to taste, and remove from heat. Stir in pecans and lemon juice. Mound the filling in the baked squash halves and return to oven for 20 minutes.