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Stuffed Little Squash Cups

Category: Side Dishes

Suitable for a: vegan diet



2 Acorn or Sweet Dumpling squash (I prefer the Sweet Dumpling, they're sweeter and more tender), cut in half and seeded

Aprox. 1 cup firm tofu, diced, browned in oil in a nonstick pan

2 stalks celery, chopped, sauteed lightly until tender-crisp

1 McIntosh or Macoun apple, cored and diced

1 organic orange, juiced, rind grated

1/4 teaspoon kosher or sea salt

pinch pepper, cinnamon, nutmeg to taste

1/4 cup roasted hazelnuts, chopped

Preheat oven to 350 degrees.



Place squash, cut side down, in a baking dish with 1 inch of water. Bake at 350 until soft (30-45 minutes).

In a bowl, combine browned tofu with apples, celery, orange juice, orange rind, salt and spices.

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.

Additional comments:


Just a really simple side dish I threw together out of desperation/lack of other ingredients.
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