Tofu-Stuffed Acorn Squash Recipe

Name: Tofu-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put the squash in a large microwave-safe bowl.
2
Add 1 tablespoon dill, a splash of water, and salt and pepper to taste.
3
Cover with plastic wrap, pierce the plastic and microwave until tender, 15 minutes.
4
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
5
Add the onion and garlic; cook, stirring, until soft, 3 minutes.
6
Stir in the tofu and 1/4 teaspoon salt; cook, undisturbed, 2 minutes, then cook, stirring, until browned, 3 more minutes.
7
Push the tofu and onion to one side of the pan; add half of the tomatoes to the other side and season with salt.
8
Cook, stirring the tomatoes, 3 minutes, then stir into the tofu and onion mixture.
9
Add half of the spinach and a splash of water and stir until the spinach wilts.
10
Stir in 1 tablespoon parmesan and 1 teaspoon lemon juice.
11
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.
12
Spoon the tofu mixture into the squash.
13
Serve with the salad.
14
Photograph by Christopher Testani

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tofu-Stuffed Acorn Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu-Stuffed Acorn Squash

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