Made a yummy dish this weekend. It's enough to feed 4 for sure. Enjoy!
2 acorn squash
2 shallots, minced fine
1 green zucchini (grated)
1 yellow squash (grated)
2 teaspoons coriander
1 teaspoon Trocomare (herb seasoning with sea salt)
1/2 block firm Tofu
2 1/2 cups wild rice (or brown rice) cooked
1/4 cup parsley
Preheat the oven to 375º. Cut both acorn squashes in half and remove the seeds with a spoon. Lightly oil the inside of the squash with olive oil. Place the squash, cut side down, in a baking dish and bake until tender, about 40 minutes. You know the squash is ready when a fork can easily pierce the skin. Remove from the oven and let it cool.
While the squash is cooking, heat a pan at medium high and add 2 tablespoons of olive oil. Sauté the shallots until golden brown, then add the grated zucchini and yellow squash and sauté for another 2-3 minutes. Add the coriander and the Trocomare seasoning and mix well. Remove from the heat while you prepare the tofu.
Drain the tofu water from the box and lightly squeeze the tofu between paper to remove excess moisture. Then crumble half of the tofu into a mixing bowl. Use a fork to make sure the tofu breaks up into small pieces so it will fit nicely back into the squash shells. Add the sautéed veggie mixture, the cooked rice, and the parsley. Mix well. Then, using a spoon, scoop out the cooled squash meat, being careful not to pierce the squash skins. Add the squash meat to the tofu rice mixture and blend everything together. You can taste the stuffing and add more seasoning if you like.
Now comes the fun part! With a spoon, stuff the mixture into each of the acorn halves. You can round the stuffing above the rim of the squash shell. Place the stuffed squash in a baking dish and bake for another 10 minutes at 350º, just to warm everything up. Serve with a vegetable soup for a lovely autumn or winter meal.
2 shallots, minced fine
1 green zucchini (grated)
1 yellow squash (grated)
2 teaspoons coriander
1 teaspoon Trocomare (herb seasoning with sea salt)
1/2 block firm Tofu
2 1/2 cups wild rice (or brown rice) cooked
1/4 cup parsley
Preheat the oven to 375º. Cut both acorn squashes in half and remove the seeds with a spoon. Lightly oil the inside of the squash with olive oil. Place the squash, cut side down, in a baking dish and bake until tender, about 40 minutes. You know the squash is ready when a fork can easily pierce the skin. Remove from the oven and let it cool.
While the squash is cooking, heat a pan at medium high and add 2 tablespoons of olive oil. Sauté the shallots until golden brown, then add the grated zucchini and yellow squash and sauté for another 2-3 minutes. Add the coriander and the Trocomare seasoning and mix well. Remove from the heat while you prepare the tofu.
Drain the tofu water from the box and lightly squeeze the tofu between paper to remove excess moisture. Then crumble half of the tofu into a mixing bowl. Use a fork to make sure the tofu breaks up into small pieces so it will fit nicely back into the squash shells. Add the sautéed veggie mixture, the cooked rice, and the parsley. Mix well. Then, using a spoon, scoop out the cooled squash meat, being careful not to pierce the squash skins. Add the squash meat to the tofu rice mixture and blend everything together. You can taste the stuffing and add more seasoning if you like.
Now comes the fun part! With a spoon, stuff the mixture into each of the acorn halves. You can round the stuffing above the rim of the squash shell. Place the stuffed squash in a baking dish and bake for another 10 minutes at 350º, just to warm everything up. Serve with a vegetable soup for a lovely autumn or winter meal.
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