Tofu-Stuffed Acorn Squash

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

2 small acorn squash, halved, stemmed and seeded

1/4 cup chopped fresh dill

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1 small red onion, cut into 1/2-inch pieces

3 cloves garlic, minced

1 14-ounce package firm tofu, drained and coarsely crumbled

1 pint cherry tomatoes, halved

1 5-ounce package baby spinach (about 8 cups)

2 tablespoons shredded parmesan cheese

1 tablespoon fresh lemon juice

2 whole-wheat pitas, toasted and torn into 1-inch pieces

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Vegan Quinoa-Cranberry Stuffed Acorn Squash

Stuffed Acorn Squash with Sausage, Barley and Goat Cheese

Crispy Tofu and Delicata Squash Sheet Pan Dinner