Last week I bought most of the fixings for the Moroccan Stuffed Acorn Squash recipe from Door to Door Organics. I omitted raisins (the devil’s food), and chose tofu over chicken (meatless baby!), and swapped chicken broth for vegetable stock.
Vegetarian Stuffed Acorn Squash (adapted from Door to Door)
Extra firm tofu, drained and cubed
2 large acorn squash (halved, seeded)
2 stalks celery (chopped)
2 large carrots (chopped)
1 cup garbanzo beans (drained)
1 (14 oz) can vegetable broth
1 cup quinoa
3 cloves garlic (minced)
2 tbs brown sugar
2 tbs butter (melted)
2 tbs olive oil
1½ tbs ground cumin
salt & pepper (to taste)
- Preheat the oven to 350F. Arrange the squash halves, cut-side down, on a baking sheet and bake until soft (about 30 minutes).
- Dry/pan fry the tofu until cooked throughout. I prefer the texture after about 10 – 15 minutes.
- While the squash is cooking, heat the oil in a large skillet over medium heat. Stir in the carrots and celery and saute until soft (about 5 minutes), then add the garlic and cook for an additional minute.
- Once the squash are ready, remove them from the oven and flip.
- Combine the brown sugar and melted butter and brush over the squash. Cover to keep warm.
- Add the tofu to the carrot and celery mixture.
- Stir the garbanzo beans into the mixture and season the mixture with the cumin, salt and pepper. Continue to cook until heated through and vegetables are tender (about 3 minutes).
- Pour the vegetable broth into a separate saucepan and cook the quinoa until all of the broth is absorbed and quinoa is tender (about 10 minutes).
- Combine the quinoa and tofu mixture and spoon into each squash halve.
- Serve with additional filling if desired.