Dinner in a Pumpkin

Remember I'm the one who occasionally buys tofu, only to let it expire in the refrigerator? Well, the expiration dates were close and pumpkins were in my garden, so I googled tofu and pumpkins and found a few recipes for "dinner in a pumpkin." They were too complicated so I decided to make one up!  First, I sauteed some onions, garlic and grated ginger into a bit of olive oil in my iron skillet, then added ~ 3 cups of leftover rice, a jar of mushrooms, one can of fat free mushroom soup and a cup of milk. Not too shabby! Placed all that into a bowl and added another bit of olive oil to the skillet. Then, after cutting up the tofu into small squares and squeezing all the moisture out, dumped it into the skillet with a little soy sauce and proceeded to cook the heck out of it till it was a bit brown and much drier. Kept tasting it and it was still bland so added a bit more soy sauce and finally dumped it into the rice mix. Had some leftover celery so chopped up about a cup and added it. Place ALL in the dug out pumpkin and cooked it for 1.5 hours in a 350 degree oven.  Scooped some pumpkin and rice mix filling on a plate, and served it with a nice kale salad. WOW - we were so surprised how good it was! The celery added a nice crunch and I think a cup of peas would have made it perfect. As to the tofu...well, I'm still not sold on it. Could have left it completely out and not missed it a bit! :)