With all the talk about vegetarianism becoming more common, we decided to feature recipes on B'More Green. We have plenty to choose from in Baltimoresun.com's recipe database, but we also want to hear from you. If you have a favorite vegan or vegetarian dish, email us with the recipe, source (if it's not your own) and photo (if you have one), and we may feature it in future posts. If we choose your recipe, we may also send you a book related to vegetarian or green eating. 

To kick things off, here's a recipe from our vegetarian Thanksgiving recipes page. 

 Stuffed Butternut Squash with Wild Rice, Apricots

1 large butternut or Hubbard squash
1/3 cup fat-free, reduced sodium vegetable broth
1/2 cup chopped onions
2 large cloves garlic, minced
1 cup chopped apples
1/2 cup chopped dried apricots
1/2 teaspoon dried sage, crushed
1/2 teaspoon dried thyme
2 cups cooked wild rice
1 cup toasted* bread crumbs
1/4 cup toasted* pine nuts, optional
1/3 cup chopped celery
Salt and fresh-ground black pepper, to taste

Halve squash and scoop out seeds. Set aside.

Pour broth into a 10-inch nonstick skillet and bring to boil over medium-high heat. Add onions and cook, stirring, 8 minutes or until soft. Add garlic, apples, apricots, sage, thyme and wild rice. Cook 3 minutes. Remove from heat.

Stir in bread crumbs, pine nuts, if using, celery, salt and pepper. Mound mixture over squash halves. Place on baking sheet and cover with foil. Bake at 350 degrees 1 hour or until squash shell is soft. Remove foil and bake 15 minutes longer or until stuffing is lightly browned. Makes 4 to 6 servings.

Per serving (with pine nuts): 242 calories, 8 grams protein, 5 grams fat, 47 grams carbohydrates, no cholesterol, 159 milligrams sodium, 17 percent calories from fat.

Per serving (without pine nuts): 207 calories, 6 grams protein, 1 grams fat, 46 grams carbohydrates, no cholesterol, 158 milligrams sodium, 6 percent calories from fat.

*To toast nuts or bread crumbs: Spread in a single layer on separate baking sheets and toast in a 350-degree oven 5 to 10 minutes or until golden. Use a spatula to turn bread crumbs or shake the pan to turn the nuts.

 So speak up vegetarians. What are your favorite holiday dishes?

AP file photo