Ingredients with Measurements:
- 2 acorn squash, halved and seeded
- 1 block of firm tofu, drained and crumbled
- 1 cup cooked quinoa
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts
Special Equipment Needed:
- Baking sheet
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife
- Spoon
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Place the acorn squash halves cut side down on a baking sheet and bake for 30 minutes.
3. While the squash is baking, prepare the stuffing. In a large mixing bowl, combine the crumbled tofu, cooked quinoa, onion, celery, carrot, garlic, thyme, sage, salt, and black pepper.
4. Add the vegetable broth to the bowl and mix well.
5. Stir in the chopped parsley and walnuts.
6. Remove the squash from the oven and turn them over. Spoon the stuffing mixture into the squash halves, filling them to the top.
7. Cover the baking sheet with foil and bake for an additional 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the squash is tender and the stuffing is golden brown.
9. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 320
- Fat: 13g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of winter squash instead of acorn squash.
- Instead of tofu, you can use cooked lentils or chickpeas.
- You can substitute the quinoa with brown rice or couscous.
- Any type of nut can be used instead of walnuts.
Variations:
- Add diced apple or dried cranberries to the stuffing for a sweet twist.
- Use different herbs and spices to change up the flavor, such as rosemary or cumin.
- Top the stuffed squash with grated cheese before baking.
Tips and Tricks:
- Make sure to scoop out all the seeds and stringy bits from the squash before baking.
- If the stuffing seems dry, add more vegetable broth as needed.
- To make the recipe vegan, use vegetable broth instead of chicken broth.
Storage Instructions:
- Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stuffed squash in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the stuffed squash on a bed of greens for a colorful presentation.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh parsley
- Chopped walnuts
- Grated cheese (if not vegan)
Pairings:
- A side salad or roasted vegetables would pair well with this dish.
- A glass of white wine or sparkling water would make a refreshing beverage.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mashed sweet potatoes
Troubleshooting Advice:
- If the squash is not tender after the recommended cooking time, continue baking until it is cooked through.
Food Safety Advice:
- Make sure to wash all vegetables before using them in the recipe.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
- Acorn squash is a winter squash that is native to North and Central America.
Flavor Profiles:
- The stuffing is savory and slightly nutty, while the acorn squash adds a sweet and earthy flavor.
Serving Suggestions:
- Serve the stuffed squash as a main dish for a vegetarian or vegan meal.
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