Tofu Stuffed Acorn Squash Food

TOFU-STUFFED ACORN SQUASH

Steps:

• Put the squash in a large microwave-safe bowl. Add 1 tablespoon dill, a splash of water, and salt and pepper to taste. Cover with plastic wrap, pierce the plastic and microwave until tender, 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring, until soft, 3 minutes. Stir in the tofu and 1/4 teaspoon salt; cook, undisturbed, 2 minutes, then cook, stirring, until browned, 3 more minutes.
• Push the tofu and onion to one side of the pan; add half of the tomatoes to the other side and season with salt. Cook, stirring the tomatoes, 3 minutes, then stir into the tofu and onion mixture. Add half of the spinach and a splash of water and stir until the spinach wilts. Stir in 1 tablespoon parmesan and 1 teaspoon lemon juice.
• Toss the pitas, the remaining spinach, tomatoes, 3 tablespoons dill, 1 tablespoon parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste in a bowl. Spoon the tofu mixture into the squash. Serve with the salad.

BROWN RICE & VEGGIE-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°F
• Cut each squash in half crosswise.
• Scoop out and discard seeds and strings. I.
• f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
• Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
• Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
• Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
• When heated, add onion and garlic, if using, and celery.
• Cook 2 minutes and add carrots.
• Cover and cook 3 minutes.
• Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
• Add cooked brown rice and mix well.
• Remove from heat and fill center of each acorn squash half.
• Return foil over top and return to oven for 15 minutes.
• Remove and top each filled squash half with Mozzarella.
• Return uncovered to oven and bake 5 more minutes.
• Top with chopped fresh parsley, to serve.

STUFFED ACORN SQUASH

Steps:

• Slice squash in half lengthwise; scoop out seeds and discard.
• Place squash, cut edges down, in a large baking dish.
• Fill dish with hot water until 1/2 inches deep.
• At 350 degrees, bake, uncovered for 40 minutes; drain.
• In a large skillet, cook apple and onion in butter for about 10 minutes, or until apples and onions are tender.
• Mix together apple mixture, cheese, raisins, brown sugar, cinnamon, salt, and pepper in a big bowl.
• Arrange baked squash, cut edges up, in the large baking dish.
• Fill squash with apple mixture.
• Bake for about 15 minutes or until squash is tender and cheese is melted.

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

VEGETARIAN STUFFED ACORN SQUASH

Steps:

• Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.
• Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly.
• Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.
• Once cooled slightly, stir in shredded cheese.
• Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.