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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.
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