2 acorn squash
1 tbsp. safflower oil butter
1 clove garlic, cut in half
3 slices of Fu, toasted, diced into small cubes
1 tbsp. oil - Sesame
1 med. onion, chopped
1/2 c. chopped green pepper
1/4 tsp. cayenne
1/4 tsp. cumin
2 tbsp. minced fresh parsley
1 1/2 c. cooked chickpeas, drained

Preheat oven to 365 degrees. Cut squash in half lengthwise through stem. Scoop out seeds and set in a baking dish, cavity up. Surround with 1/2 inch hot water, cover pan and bake for about 30 minutes until just tender.

While squash bakes, melt butter in a skillet, add garlic and cook for 1 minute. Add Fu cubes and cook, stirring several times, until browned. Transfer Fu to a plate.

Add oil to the skillet and saute onion and green pepper for 3 to 5 minutes until tender. Add cumin and mix well, heating for about 30 seconds longer. Remove from heat and add parsley and chickpeas.

Drain any liquid that has accumulated in the squash. Fill hollow with bean mixture. Cover with croutons, pressing them gently into the surface so they hold.

Return pan, uncovered, to the oven and bake for about 15 minutes, or until filling is hot and squash is tender. Sprinkle with cayenne pepper.

NOTE: Partial baking and stuffing can be done in advance for convenience, and the squash can be refrigerated if it is being held for more than an hour. For best flavor and a moist squash, reserve final baking until just before serving. Be sure to mix the squash meat with the filling as you eat from the shell.