Stuffed mushrooms caps make a splendid vegetarian entree for Thanksgiving -- nonvegetarians who will be hosting vegetarians for the day take note.

There's no end to what you can stuff them with, but ground almonds, bread crumbs, onions and herbs are highly acceptable. Cranberry Squash brings bright color and sparkling flavor to the meal.


15 large (3-inch) mushrooms (1 3/4 pounds)

1 medium onion, minced

1 clove garlic, minced

2 tablespoons butter or olive oil

1/4 cup finely chopped fresh parsley

1/2 teaspoon marjoram

1/2 cup dry whole-wheat bread crumbs

1/2 cup ground toasted almonds

1/2 teaspoon salt

Freshly ground black pepper to taste

1/2 cup white wine

Clean mushrooms with a damp cloth and remove stems. Chop stems and set aside. Saute' onion and garlic in butter until translucent. Add chopped mushroom stems and saute' until tender. Add parsley and marjoram and cook, stirring often, a couple of minutes more. Remove from heat and stir in bread crumbs, almonds, salt, pepper and 1/4 cup wine. Fill mushrooms caps and place in a buttered 9-by-13-inch baking dish. Pour remaining 1/4 cup wine around the mushrooms. Bake at 375 degrees for 1/2 hour.


3 acorn or butternut squashes, halved

1 cup raw fresh cranberries

2 small apples, chopped in 3/4-inch pieces

1/2 cup chopped raisins

Juice and grated peel of 1 large orange or 2 small

3 tablespoons honey

2 tablespoons melted butter

Dash salt

Arrange squash halves cut-side up in a pan you can cover. Combine cranberries, apples, raisins, juice and peel of orange, honey, butter and salt, and pile mixture into squash cavities. Cover and bake at 350 degrees until squash is tender -- 25 to 45 minutes, depending on how thick the squash is.