Tofu-Stuffed Acorn Squash
Tofu-Stuffed Acorn Squash might be just the side dish you are searching for. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 303 calories, 13g of protein, and 14g of fat. If you have kosher salt and pepper, parmesan cheese, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes.
Instructions
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.
Photograph by Christopher Testani