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1. Preheat oven to 350 degrees
2. Halve and clean squash. Bake for approximately 25-35 minutes (depending on squash size) until tender
3. In a large skillet, saute' onions in oil on medium heat until soft. Add chopped celery, cover and simmer until tender. Add cubed Porcini Herb More-Than-Tofu and cook until browned; approximately 5 minutes. Mix in bread crumbs.
4. Stuff squash with tofu mixture. Sprinkle each stuffed squash with parmesan cheese (optional) and dot with margarine or olive oil.
5. Return to oven for 10 minutes.
Serve with Basmati rice or couscous
Note: If you have extra filling (since squash size varies), don't fret, bake it up in a small casserole dish or save it for tomorrow's lunch.
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