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Stuffed Little Squash Cups<br><br>
Category: Side Dishes<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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2 Acorn or Sweet Dumpling squash (I prefer the Sweet Dumpling, they're sweeter and more tender), cut in half and seeded<br><br>
Aprox. 1 cup firm tofu, diced, browned in oil in a nonstick pan<br><br>
2 stalks celery, chopped, sauteed lightly until tender-crisp<br><br>
1 McIntosh or Macoun apple, cored and diced<br><br>
1 organic orange, juiced, rind grated<br><br>
1/4 teaspoon kosher or sea salt<br><br>
pinch pepper, cinnamon, nutmeg to taste<br><br><br><br>
1/4 cup roasted hazelnuts, chopped<br><br>
Preheat oven to 350 degrees.<br><br><br><br><br><br>
Instructions:<br><br>
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Place squash, cut side down, in a baking dish with 1 inch of water. Bake at 350 until soft (30-45 minutes).<br><br><br><br><br><br>
In a bowl, combine browned tofu with apples, celery, orange juice, orange rind, salt and spices.<br><br><br><br>
When squash is tender, turn cups over and fill with tofu-fruit mixture, topping each with hazelnuts. Return to oven and bake until warmed and starting to brown - (15-20 minutes). Serve hot.<br><br><br><br><br><br>
Additional comments:<br><br>
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Just a really simple side dish I threw together out of desperation/lack of other ingredients.
 

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Oh great!Now look what you've done! I'll have to get dressed,get into my car,<br><br>
and drive to the grocery store to get squash because I simply must have these<br><br>
for Thanksgivng ! <img alt="" class="inlineimg" src="/images/smilies/veryangry.gif" style="border:0px solid;" title=":grr:">
 
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