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Tofu Macadamia Stuffed Squash

Tofu Macadamia Stuffed Squash

This Recipe Is:

VEGAN, VEGETARIAN, CONTAINS CITRUS, CONTAINS NUTS, CONTAINS SUGAR, CONTAINS SOY


Nutritional Information

Makes: 10 servings


• Calories232
• Carbohydrates24.5g
o
• Cholesterol0 mg
• Fat12.6 g
o Saturated fat1.9 g
• Sodium84 mg
• Protein8 g
• Total Fiber3.8 g


* Nutritional Guidelines based on the USDA's MyPlate Standards.

By The Healthy Apple
WebMD Recipe from Foodily.com


Ingredients


Prep: 45 minutes | Cook: 20 minutes | Total Time: 1 hour, 5 minutes


• 4 small
acorn squash, halved and seeded


• 1 block
firm tofu, pressed and cubed


• 3 tablespoons
balsamic vinegar


• 1 tablespoons
agave nectar


• 4 cups
whole grain/ gluten-free bread cubes


• 2 tablespoons
olive oil


• 3 cups
mushrooms, sliced


• 1 teaspoon
dried cilantro


• 1/3 cup
dried cranberries


• 1 teaspoon
dried basil


• 1 tablespoon
spicy mustard


• 2 cups
yellow onions, chopped


• 1/2 cup
vegetable broth


• 1 cup
macadamia nuts, finely chopped


• 3 tablespoons
freshly squeezed orange juice (from a small orange)


• 1/2 teaspoons
orange zest


• dash
sea salt and pepper, to taste


Instructions


1. Preheat oven to 350°F.


2. On a baking pan, drizzled with olive oil, place squash halves cut side down. Add 3/4" of water and bake for 45 minutes or until tender.


3. Marinate tofu in balsamic vinegar, spicy mustard, agave nectar and orange juice.


4. In a large pot, sauté onions and mushrooms in the olive oil; cook for 2-3 minutes. Slowly add spices and vegetable stock.


5. Cover and cook for 10 minutes.


6. Slowly add tofu, orange juice, balsamic vinegar and bread cubes; sauté for another 4-6 minutes; remove from heat.


7. Add in macadamia nuts, dried cranberries, basil, cilantro, orange zest , sea salt and pepper; mix well.


8. Transfer the filling into the baked squash halves and return to the oven to bake for another 20 minutes.


Reviewed September 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com

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