Tofu-Stuffed Acorn Squash

Versatile, high-protein tofu is cooked with tomatoes and spinach to become the nutritious filling for acorn squash in this veggie-rich main course.

​

• Prep:10 m

• Cook:25 m

• Ready In:35 m

• Serves: 4

​

Ingredients

​

• 2 small acorn squash, halved, stemmed and seeded

• 1/4 cup chopped fresh dill

• Kosher salt and freshly ground pepper

• 3 tablespoons extra-virgin olive oil

• 1 small red onion, cut into 1/2-inch pieces

• 3 cloves garlic, minced

• 1 14-ounce package firm tofu, drained and coarsely crumbled

• 1 pint cherry tomatoes, halved

• 1 5-ounce package baby spinach (about 8 cups)

• 2 tablespoons shredded parmesan cheese

• 1 tablespoon fresh lemon juice

• 2 whole-wheat pitas, toasted and torn into 1-inch pieces

​

Directions

​

1. Put the squash in a large microwave-safe bowl. Add 1 tablespoon dill, a splash of water, and salt and pepper to taste. Cover with plastic wrap, pierce the plastic and microwave until tender, 15 minutes.

2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring, until soft, 3 minutes. Stir in the tofu and 1/4 teaspoon salt; cook, undisturbed, 2 minutes, then cook, stirring, until browned, 3 more minutes.

3. Push the tofu and onion to one side of the pan; add half of the tomatoes to the other side and season with salt. Cook, stirring the tomatoes, 3 minutes, then stir into the tofu and onion mixture. Add half of the spinach and a splash of water and stir until the spinach wilts. Stir in 1 tablespoon parmesan and 1 teaspoon lemon juice.

4. Toss the pitas, the remaining spinach, tomatoes, 3 tablespoons dill, 1 tablespoon parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste in a bowl. Spoon the tofu mixture into the squash. Serve with the salad.