Acorn squash stuffed with tofu

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 396, total fat 19 G., saturated fats 3 G., proteins 18 G., carbohydrates 45 G., fiber 9 G., cholesterol 5 mg, sodium 491 mg, sugar 0 G.

Delicious and healthy, miniature acorn squash is perfect for a beautiful presentation if you're planning something special for Sunday dinner. Everything you prepare will look especially impressive in this beautiful edible bowl. The squashes are halved and microwaved, then filled with a healthy filling of tofu sautéed with onions, garlic, cherry tomatoes, and spinach. Grated Parmesan and a squeeze of lemon juice add even more flavor. Serve the stuffed squashes with a juicy salad of spinach, pita bread, 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 small acorn squashes, halved and seeded
1/4 cup chopped fresh dill
3 tablespoons extra-virgin olive oil
1 small red onion, cut into 1cm pieces.
3 cloves garlic, crushed
1 package (400g) firm tofu, drained and coarsely crumbled
2 cups cherry tomatoes, halved
1 package (140 g) baby spinach (about 8 cups)
2 tbsp. l. grated parmesan
1 tbsp. freshly squeezed lemon juice
2 whole grain pitas, fried and torn into 2 cm pieces.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: acorn squash, tofu, cherry tomatoes, spinach, Parmesan cheese, pita chips, dill

Cooking the dish according to the recipe:

Place the pumpkin in a large microwave-safe bowl and add 1 tablespoon of dill, a splash of water, and salt and black pepper to taste. Cover with plastic wrap and pierce it. Microwave until tender, 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring, until softened, 3 minutes. tofu and 1/4 teaspoon salt; cook without stirring for 2 minutes, then begin stirring for another 3 minutes.

Move the tofu and onion to one side of the pan, add half the tomatoes to the other side, and season with salt. Cook, stirring, for 3 minutes, then add the tofu and onion mixture. Add half the spinach and a little water and stir until the spinach wilts. Stir in 1 tablespoon of Parmesan and 1 teaspoon of lemon juice.
In a bowl, combine the pita bread, remaining spinach, tomatoes, 3 tablespoons dill, 1 tablespoon Parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste. Spoon the tofu mixture into the squash. Serve with a salad.

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