FILLING ONE - MUSHROOM-CHEESE:

1/2 lb. chopped mushrooms
1 c. chopped onion
1 clove crushed garlic
1 c. cottage cheese
1/2 tsp. basil
1/4 c. chopped parsley
salt and pepper, to taste
3/4 c. bread crumbs or cooked rice
2 tbsp. dry white wine
butter

Sauté mushrooms, onions and garlic in butter with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, uncovered, 25-30 minutes at 350°F. Baste with liquid from sauté while it bakes.

FILLING TWO - APPLE:

2 med. cooking apples, chopped
2 c. cottage cheese
juice from 1 lemon
1/2 c. chopped onion
3 tbsp. butter
dash of cinnamon
3/4 c. grated Cheddar cheese

Sauté apples and onion in butter until onion is clear. Combine with remaining ingredients and stuff the squash. Bake, covered, 15-20 minutes, or until heated through.

Optional: 1/2 cup chopped walnuts (sauteed), handful of raisins or currants.

FILLING THREE - COMPREHENSIVELY-STUFFED:

(A good Thanksgiving main course for vegetarians).

1/2 c. chopped onion
1 clove (lg.) crushed garlic
1/2 tsp. rubbed sage
1/2 tsp. thyme
3 to 4 tbsp. butter
1 c. coarsely-crumbled whole wheat bread
1/4 c. chopped walnuts
1/4 c. sunflower seeds
1 stalk chopped celery
juice from 1/2 lemon
1/4 c. raisins (optional)
1/2 c. grated Cheddar cheese
salt and pepper, to taste

Sauté onions, garlic, celery, nuts and seeds (lightly-salted) in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect). Add remaining ingredients, except cheese,

Cook, stirring, over low heat 5-8 minutes - until everything is acquainted. Remove from heat and mix in the cheese. Pack stuffing into squash cavities. Bake, covered, at 350°F for 25 minutes. Serve with cranberry relish and/or:

A COLORFUL ACCOMPANIMENT:

2 healthy beets (the size of a healthy fist)
1 med. carrot (also in good health)
1 lg. clove crushed garlic
3/4 c. orange juice
salt and pepper, to taste
2 tbsp. butter for sauté

4 servings.