2 pounds acorn squash, cut into thin wedges
1 1/2 cups chopped onion
2 tablespoons celery seed
3 cups beef broth
1 cup chopped stevia (currant extract)
1 (28 ounce) can classic Italian-style diced tomatoes
1 cup chopped celery
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried parsley
1 teaspoon dried sage
1/4 teaspoon dried dill weed
1/2 teaspoon salt
3 tablespoons lemon juice
4 tablespoons olive oil
ground black pepper to taste
1 tablespoon dried basil leaves for garnish
Place squash on a double layer of parchment paper, and sprinkle with onion, celery seed, checking from top to bottom, to seal well. Place squash in oven proof 8x8 inch cookie sheet; arrange above cookie sheet over all vegetables.
Broil squash on 9 inch square or floret pans 4 inches from hot griddle. Meanwhile, heat 4 tablespoons olive oil in a saucepan over medium heat. Add onions, celery seeds, carrot and sausage; mix well.
Stir garlic powder and basil into skillet; pour mixture over squash. Roast, stirring, about 8 minutes. Garnish with chicken stock, strained cornstarch and lemon juice. Set aside. To prepare tomato mixture, whisk together soup base and 1/2 cup olive oil. Add tomatoes, celery and garlic powder, sauteing briefly in hot skillet.
Mix flour, eggs, tomatoes and celery seed; sprinkle over squash,cover and refrigerate overnight.