Tex-Mex Stuffed Acorn Squash

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 25 G., saturated fats 9 G., proteins 24 G., carbohydrates 47 G., fiber 15 G., cholesterol 38 mg, sodium 837 mg, sugar 2 G.

This recipe transforms miniature acorn squash into adorable edible bowls for a vegetarian Tex-Mex dish. Create a filling of sweet peppers, green onions, and tofu, incorporating chili powder for a distinctive flavor, corn and black bean salsa, and zesty pepper jack cheese. Warm the stuffed squashes in the oven and serve one bowl per serving, topped with fresh herbs and tomatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 acorn squashes (about 0.7 kg each), stems trimmed, pumpkins cut in half crosswise and seeds removed
1 package (400g) extra-firm tofu, drained and crumbled
2 tablespoons extra-virgin olive oil
1 orange or yellow bell pepper, cut into pieces
4 green onions, chopped
3 cloves garlic, finely chopped
1 tbsp. chili powder
2 tsp ground cumin
3/4 cup corn and black bean salsa
1.5 cups grated pepper jack cheese (about 170 g)
Shredded lettuce, fresh cilantro and/or diced tomato, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: acorn squash, tofu, sweet pepper, green onions, garlic, chili seasoning, cumin, salsa sauce, pepper jack cheese, lettuce, cilantro, tomatoes

Cooking the dish according to the recipe:

Preheat oven to 220°C (425°F). Line a baking sheet with foil; set aside. Place the pumpkins in a microwave-safe bowl with 1/4 cup water, cover loosely with plastic wrap, and microwave until tender when pierced with a fork, about 15 minutes.
Meanwhile, spread the tofu on a large plate and pat dry with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and most but 2 tablespoons of the green onion; season with salt and pepper to taste. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder, and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon of salt and cook, breaking up any large chunks. Stir in the salsa. Remove from heat.

Place the pumpkin halves cut-side up on the prepared baking sheet (cut a small piece off the bottom of the pumpkin so they stand upright). Pat them dry and generously season the pumpkin flesh with salt and pepper. Stir half the cheese into the tofu mixture, then divide it among the pumpkin halves. Sprinkle with the remaining cheese and bake until the filling is heated through and the cheese is melted, about 10 minutes. Top with green onions and any toppings of your choice.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Vegetarian dishes / Stuffed dishes / Main courses / Vegetables and mushrooms / Eggs and dairy products / Pumpkin dishes / Pumpkin main courses / Food Network - recipes / Tex-Mex

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