Roasted Stuffed Acorn Squash

 

Every Fall, I attempt new dishes, and this year's is a new favorite: Roasted (delicious), Stuffed  Acorn Squash.   Try this dish for Thanksgiving or anytime throughout the cooler months.

 

ROASTED STUFFED ACORN SQUASH RECIPE (Vegan Style)

4 Acorn Squash

1 Block Extra Firm Tofu

Olive Oil

1 Onion, small/yellow, diced

2-4 Celery stalks, small dice

2 Tbs Nutritional Yeast

1 Tbs Soy Sauce

2 Tbs Tahini

2 tsp Apple Cider Vinegar

1 tsp Black Pepper

1/2 tsp Salt

2 tsp Paprika

2 tsp Chili Powder

1 tsp Fennel

1/4 tsp Celery Seed

2 tsp Garlic Powder

 

MIXED TOFU

Firstly, press your tofu block to prepare it. Drain the box and cover the block in a couple of paper towels to accomplish this. Place the tofu block on a dish and weigh it down with a pan or heavy pot to press out the liquid.

Preheat the oven to 400 degrees Fahrenheit.

Unwrap the tofu and drain the excess liquid after 15-30 minutes. Set aside.

Combine all of your spices, tahini, apple cider vinegar, and soy sauce in a mixing bowl. To this mixture, crumble the tofu and incorporate with a fork or whisk. Spread the tofu mixture on a small baking pan and bake for 15-25 minutes, or until the crumbles begin to crisp.

 

Set aside your onion and celery after you've diced them.

 

SQUASH OF ACORN

After that, start prepping the acorn squash. Cut the squash in half across its length for large discs (cutting off the top stem and bottom tip and then cutting in the center) or in half across its length for small discs.

Remove the seeds from the squash (or preserve them for roasting! ), and place the acorn squash on a deeper cooking pan.

Place the squash in the oven after lightly rubbing it with olive oil. 30 minutes in the oven The tofu sausage should be ready at this stage.

Pull the tofu from the oven and set it aside when it is done.

 

MIXED VEGETABLES

Return to the onion and celery while the squash bakes by heating a little sprinkle of oil in a pan over medium-high heat and sautéing the veggies until they turn translucent. Approximately 5-7 minutes.

After that, add the tofu and stir for 2-3 minutes before removing from the fire.

 

STEPS TO COMPLETE

Pull the squash from the oven after 30-40 minutes and stuff the onion, celery, and tofu mixture into the squash rounds or halves. If desired, bake any leftover vegetable combination or preserve it for a morning hash.

Place the squash back in the oven for another 25-30 minutes.

 

When the squash is done, stab it with a fork and it should slide through cleanly, with a tiny crunch from the oil.

 

Serve the squash immediately. You can eat the skin or peel it off, but either way it's delicious. Optionally, sprinkle with nutritional yeast.