Stuffed Delicata Squash

Are you looking for a plant-based entree for Thanksgiving? Look no further than this stuffed delicata squash with tofu! This vegan dish is packed with protein since it is stuffed with tofu and quinoa. This dish will easily become part of your meal rotation during the fall and winter when winter squash is in season! I’ve found delicata squash at Trader Joe’s, Whole Foods, or Sprouts. You can also substitute butternut or acorn squash for the delicata.

Ingredients

2 delicata squashes (any hard squash such as butternut or acorn will work)

¾ cup quinoa

¾ cup vegetable broth

4 stalks celery, diced

1 yellow onion (1/2 cup diced)

1 block extra-firm tofu, no need to press or cut

1 teaspoon poultry seasoning

¼ teaspoon nutmeg

¼ cup dried cranberries, chopped

1.5 Tablespoon olive oil, divided

Fresh parsley, chopped (optional garnish)

 Directions

1. Preheat oven to 400°F.

2. Slice the ends off of squash then cut in half length-wise and scoop out seeds.

3. Coat each squash half with olive oil, using about 1 teaspoon per whole squash.

4. Season cut side with salt and pepper to taste, and place cut side down on baking sheet.

5. Bake for 20 minutes, then test with a fork. Turn squash cut side up and bake for another 7-10 minutes, depending on desired tenderness.

6. Meanwhile, rinse quinoa and pour into a medium saucepan with the ¾ cup of vegetable broth and ¾ cup of water (2:1 ratio of water to quinoa, using vegetable broth to add additional flavor to the grain during cooking). Bring to a boil and once boiling, reduce to a simmer and cook for 15 minutes.

7. Heat about 2 teaspoons of olive oil in a large skillet on medium heat, then add diced celery and onions and salt to taste. Sweat for a few minutes until onions begin to turn translucent.

8. Crumble tofu into pan and let brown along with the onions and celery. Add poultry seasoning and nutmeg.

9. Once tofu begins to turn golden brown, add cooked quinoa and dried cranberries. Combine and let cook for a few minutes, adding more vegetable broth as needed to maintain moisture.

10. Fill roasted squash halves with stuffing, and (optional) bake for another 5 minutes.

11. Garnish with fresh chopped parsley and chopped roasted pecans or nut of choice.

Recipe and photo contributed by The Keys to Nutrition intern, Sarah Makepeace