Stuffed Acorn Squash with Quinoa and Tofu
Acorn squash is a fall staple, and for good reason: it's delicious, versatile, and relatively inexpensive. This recipe for stuffed acorn squash with quinoa and tofu is a hearty and satisfying meal that's perfect for a weeknight dinner or a weekend brunch. The quinoa and tofu provide protein and fiber, while the squash and vegetables add sweetness and vitamins. The nutritional yeast gives the dish a cheesy flavor, and the pecans add a touch of crunch. This dish is also relatively easy to make, and can be tailored to your own taste preferences. For example, you could add other vegetables to the stuffing, such as chopped carrots or celery. You could also use a different type of squash, such as butternut squash or kabocha squash. And if you're not vegan, you could use crumbled sausage or ground beef in place of the tofu.
Acorn squash is a member of the Cucurbitaceae family, which also includes pumpkins, gourds, and cucumbers. It is native to North America, where it was cultivated by Native Americans for centuries. The first European settlers to arrive in North America adopted acorn squash into their own diets, and it quickly became a popular foodstuff. Acorn squash is a good source of vitamins A and C, as well as fiber. It is also a low-calorie food, making it a good choice for people who are watching their weight. In the early 1900s, acorn squash was a popular ingredient in pies and other desserts. However, its popularity declined in the mid-20th century, as other types of squash, such as butternut squash and kabocha squash, became more popular. In recent years, there has been a resurgence of interest in acorn squash, as people have become more interested in eating healthy and sustainable foods. Acorn squash is now a popular ingredient in both sweet and savory dishes.
Stuffed Acorn Squash with Quinoa and Tofu Stuffed Acorn Squash with Quinoa and Tofu Stuffed Acorn Squash with Quinoa and Tofu Stuffed Acorn Squash with Quinoa and Tofu
Prep time: 15 | Cook time: 30 | Serves: 2
Ingredients
  • 1 acorn squash
  • 1 cup cooked quinoa
  • 1/2 block firm tofu, crumbled
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped pecans
  • 1/4 cup nutritional yeast
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds.
  3. Drizzle the squash with olive oil and season with salt and pepper.
  4. Place the squash halves cut-side up on a baking sheet.
  5. In a large bowl, combine the quinoa, tofu, onion, bell pepper, pecans, and nutritional yeast.
  6. Stuff the squash halves with the quinoa mixture.
  7. Bake for 30 minutes, or until the squash is tender and the quinoa is cooked through.
  8. Let cool for 5 minutes before serving.
Why It Works
  • The combination of quinoa and tofu provides a good balance of protein and fiber.
  • The squash and vegetables add sweetness and vitamins.
  • The nutritional yeast gives the dish a cheesy flavor.
  • The pecans add a touch of crunch.
  • The dish is relatively easy to make, and can be tailored to your own taste preferences.