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Acorn Squash Stuffed With Wild Rice, Cranberries, Walnuts, And Hickory Baked Tofu Recipe
|Acorn squash/Dumpling squash||4|
|Ground pepper||To Taste|
|Ground nutmeg||1 Teaspoon|
|Unsalted butter||4 Tablespoon|
|Wild rice||1 1⁄2 Cup (24 tbs)|
|Canned vegetable broth||1 3⁄4 Cup (28 tbs)|
|Olive oil||3 Tablespoon|
|Yellow onion||12 Ounce, finely chopped (1 Large Sized)|
|Garlic||2 Clove (10 gm), minced|
|Celery ribs||2 Large, finely chopped|
|Carrot||1 Large, peeled, finely chopped|
|Sage||1 Tablespoon, minced|
|Thyme leaves||1 Tablespoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Baked tofu||6 Ounce, cut into 1/4 inch dice (1 Package)|
|Chopped walnuts||3⁄4 Cup (12 tbs) (Toasted)|
|Sweetened dried cranberries||3⁄4 Cup (12 tbs)|
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
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.