Stuffed squash:
 
 halve N acorn squash and bake until thoroughly done, upside down on a pan in
 a small amount of water, with a piece of onion under each half.  Or however
 you prefer to do it.
 
 Stuffing for one medium-large squash, multiply as necessary:
 Bring to a boil:
 
 1 c. bulgur wheat
 2 c. water (and maybe a little extra)
 1 t. salt
 1 small onion, peeled and uncut
 bay leaf
 1 t crushed dried rosemary
 2 t basil leaves
 
 when water boils, turn off heat and cover.  Once most of the water has been
 absorbed, stir in 1/4 c. chopped roasted chestnuts.  (Slit chestnut skins
 with a razor blade or sharp knife.  Bake at 425 for 15 min or so.  Peel off 
 shell and skin).  Remove the onion and give it to a friend who likes to eat
 whole cooked onions.
 
 When squash are done, pack the stuffing (should be moist but not wet) into
 each half, making a little mound of stuffing on top.  Bake for 5-10 min.
 
 Serve with:
 
 cranberry sauce
 
 1.5 c. water
 1 bag of cranberries (in your grocer’s refrigerator case now, yum)
 about 1/4 c. honey
 2-3 t. salt
 pinch hot pepper flakes
 1 T nutritional yeast
 
 boil cranberries in water until they pop (use a potato masher to speed up the
 process).  Add flavorings.
 
 the object here is sort of a cranberry chutney.  It should not be sweet, but
 rather savory.