Tofu-Stuffed Acorn Squash
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
38
Spice
42
Sweetness
46
Sourness
44
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Dill (chopped fresh)3 tbsps
Extra-Virgin Olive Oil3 cloves
Garlic (minced)2 tbsps
Shredded Parmesan Cheese1 tbsp
Lemon Juice (fresh)Directions:
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