Acorn Squash Stuffed With Wild Rice, Cranberries, Walnuts, And Hickory Baked Tofu Recipe

Summary

CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Acorn squash/Dumpling squash4
 Salt1⁄4 Teaspoon
 Ground pepper To Taste
 Ground nutmeg1 Teaspoon
 Unsalted butter4 Tablespoon
 Wild rice1 1⁄2 Cup (24 tbs)
 Canned vegetable broth1 3⁄4 Cup (28 tbs)
 Olive oil3 Tablespoon
 Yellow onion12 Ounce, finely chopped (1 Large Sized)
 Garlic2 Clove (10 gm), minced
 Celery ribs2 Large, finely chopped
 Carrot1 Large, peeled, finely chopped
 Sage1 Tablespoon, minced
 Thyme leaves1 Tablespoon
 Minced parsley1⁄2 Cup (8 tbs)
 Baked tofu6 Ounce, cut into 1/4 inch dice (1 Package)
 Chopped walnuts3⁄4 Cup (12 tbs) (Toasted)
 Sweetened dried cranberries3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4790 Calories from Fat 2100

% Daily Value*

Total Fat 237 g364.2%

Saturated Fat 51.1 g255.7%

Trans Fat 0 g

Cholesterol 129 mg

Sodium 1337.6 mg55.7%

Total Carbohydrates 603 g201%

Dietary Fiber 105.7 g422.9%

Sugars 20.2 g

Protein 136 g271.7%

Vitamin A 593.9% Vitamin C 684.2%

Calcium 164.2% Iron 235.4%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 350°F.
Cut each squash in half crosswise.
Scoop out and discard the seeds and strings.
If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut-side up.
Sprinkle each half with a little salt, pepper, and nutmeg to taste.
Using 2 tablespoons of the butter, dot each half with some butter.
Cover the pan with foil and bake the squash just until moist and tender, about 45 minutes.
Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt, and 2 cups of water in a medium saucepan.
Bring to a boil over medium-high heat.
Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.
In a 10-inch saute pan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes.
Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 5 minutes longer.
Add the sage, thyme, and parsley and saute 1 more, minute.
Remove from the heat.
In a large bowl, combine the cooked rice, sauteed vegetables, tofu, walnuts, and cranberries.
Taste and add more salt and pepper, if desired.
Mound the rice mixture into the squash halves, dividing it evenly.
Cut the remaining 2 tablespoons of butter into small pieces.
Dot each stuffed squash with butter.
Cover with foil.
Bake at 350°F until heated through, about 20 minutes.
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