Vegan Stuffed Acorn Squash

Ingredients

• Squash

  Winter, acorn, raw

  1 squash (4 inch dia) or 431g

• Tofu

  Extra firm, prepared with nigari

  10 oz or 284g

• Almond milk

  Plain

  ¼ cup or 60g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Spinach

  Frozen, chopped or leaf, unprepared

  ½ cup or 78g

• Parsley

  Raw

  ¼ cup or 15g

• Cashew nuts

  Nuts, raw

  ¼ cup or 34g

Directions

1. You can start with 1 pound of extra firm tofu and press for about 45 minutes to 1 hour. Once the extra water has been drained off, it should be around the same weight (but it’s not critical if it’s slightly over or under.)
2. Preheat your oven to 400 degrees and line a baking dish with aluminum foil for easy clean up. Set aside.
3. Slice your squash in half either lengthwise, and use a thin metal spoon to scrape out the seeds and guts. Cut a small sliver off the bottoms of each half so that they can sit in the pan without falling or sliding. Arrange in your baking dish so that there’s plenty of space between them.
4. In your food processor, place the tofu, non-dairy milk, nutritional yeast, oil, vinegar, lemon juice, soy sauce, garlic and onion powder. Pulse to combine, until the mixture is mostly smooth and creamy, but still with a bit of texture. Fold in the chopped mushrooms, spinach, parsley, and about 3 tablespoons of the chopped cashews until well combined.
5. Spoon the “ricotta” mixture into your squash as desired, and top with the remaining nuts. Lightly spritz or brush the exteriors of the squash all over with olive oil, and pop them into the oven. Bake for about 30 minutes, until the squash are fork-tender.

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