6 Recipes For Veggie Lovers

Acorn Squash Stuffed With Tofu(3 of 6)

Do not let the name of the dish scare you, but give it a try, as you just might like it.

Ingredients

• 2 acorn squash (halved, seeded, and stemmed)
• 1/4 cup of dill (chopped)
• Salt (kosher)
• Black pepper
• 3 tbsp of n olive oil
• 1 pint of cherry tomatoes (halved)
• 1 tbsp of lemon juice
• 1 red onion (sliced into 1/2-inch pieces)
• 3 garlic cloves (minced)
• 1 packet of tofu (firm, drained, and crumbled coarsely)
• 2 pitas (whole-wheat, toasted, and cut into 1-inch pieces)
• 8 cups of baby spinach
• 2 tbsp of parmesan cheese (shredded)

Preparation

1. Add 1 tbsp of dill, drops of water, black pepper and salt to the bowl with the squash, cover it, pierce the cover, and put in the microwave for 15 minutes.
2. In a pan over medium-high heat, heat 1 tbsp of olive oil.
3. Add garlic, onion, and cook for about 3 minutes.
4. Add tofu, 1/4 tsp of salt, and cook for 2 to 3 minutes.
5. Add 1/2 of the tomatoes to one side of the pan and season it with salt.
6. Cook the tomatoes for about 3 minutes. Combine it with onion mixture and tofu.
7. Add spinach, water, and wait for it to wilt.
8. Add 1 tbsp of parmesan cheese and 1 tsp of lemon juice.
9. Place the pitas, the rest of the tomatoes, spinach, 3 tbsp of dill, 1 tbsp of parmesan cheese, 2 tsp of lemon juice, 2 tbsp of olive oil, and salt into a bowl.
10. Stuff the squash with the mixture.
11. Serve with fresh salad.