Stuffed Acorn Squash
By Fitness and Freebies
Stuffed Acorn Squash with Wild Rice, Cranberries, Walnuts and Hickory Baked Tofu.
4 acorn squash
1/4 teaspoon salt plus extra to taste (divided)
Freshly ground black pepper
Freshly ground nutmeg
4 tablespoons butter (divided)
1-1/2 cup wild rice
1-3/4 cup of canned vegetable broth
2 cups water
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 cloves of garlic, minced
2 large ribs of celery, finely chopped
1 large carrot, peeled and finely chopped
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leaves
1/2 cup minced fresh parsley
1 package of (6 ounces) hickory baked tofu, diced (see note)
3/4 cup chopped walnuts, toasted (see note)
3/4 cup sweetened dried cranberries
Preheat oven to 350 degrees.
Cut each squash in half crosswise. Scoop out and discard seeds and strings. If necessary, trim top and bottom so squash will sit level, and place on rimmed baking sheet, cut side up. Sprinkle each half with salt, pepper and nutmeg to taste. Using two tablespoons of the butter, dot each half. Cover pan with foil and bake squash just until moist and tender, about 45 minutes.
Combine rice, broth, 1/4-teaspoon salt and water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to simmer, partially cover and cook, stirring occasionally, until rice is tender, about 40 minutes.
In a 10-inch saute pan, heat olive oil over medium heat. Swirl to coat pan and saute onion, garlic, celery and carrot until slightly soft, about three minutes. Cover pan, adjust heat to medium-low and cook vegetables until crisp tender, about five minutes longer. Add sage, thyme and parsley and sate one minute more. Remove from heat.
In a large bowl, combine cooked rice, sauteed vegetables, tofu, walnuts and cranberries. Taste and add more salt and pepper if desired. Mound the rice mixture into squash halves, dividing it evenly. Cut remaining two tablespoons butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake in preheated oven until heated through, about 20 minutes. Recipe makes eight servings.
Notes: Look for hickory baked tofu in the refrigerator case of natural food stores. To toast nuts, spread on ungreased baking sheet and place in preheated 325 degree oven five to seven minutes, stirring frequently; or in microwave on high 2-1/2 to 4 minutes, stirring after two minutes.
Never cook beans quickly or over high heat, as this will toughen the skins.