Tofu Enchilada Stuffed Acorn Squash

If you haven’t tried acorn squash I highly recommend it.  The original recipe used ground chicken and stuffed the acorn squash.  I decided to use tofu and a small glass baking dish so I had more room to mix the ingredients together.  This smelled so good cooking my kids were begging for some.

Recipe adapted from Food Network

Ingredients:

1 acorn squash

1 14 ounce package extra firm tofu drained

¼ cup red onion diced

½ cup cherry tomatoes halved

1 bell pepper diced

1 clove garlic

1 10 ounce can red enchilada sauce

1 poblano chili pepper diced

1 tablespoon fresh cilantro

1 teaspoon cumin divided

1 teaspoon chili powder

2 tablespoons extra virgin olive oil

½ – 1 cup shredded Mexican cheese

Optional: plain nonfat Greek yogurt

Directions:

1. Wrap tofu in paper towels to soak up excess liquid.  Slice tofu in ½ inch thick slices. 
2. Mix 1 teaspoon chili powder, ½ teaspoon cumin, and 2 tablespoons olive oil in a small bowl. 
3. Drizzle mixture over tofu to marinate for at least 30 minutes.
4. Slice acorn squash in half and remove seeds.
5. Place squash in a microwavable safe dish with ¼ inch water and cover lightly with plastic wrap.  Cook for 10 minutes.  Let cool.
6. Spray a nonstick pan with olive oil spray.  Heat the garlic on medium heat for 1 minute. 
7. Add onion and peppers.  Cook on medium for 5-10 minutes.  Add cumin and tomatoes.
8. Air fry tofu at 370 for 20 minutes flipping halfway.
9. Preheat oven to 425 degrees. 
10. Gently remove acorn squash from shell. 
11. Add squash to peppers and onions and mix together with enchilada sauce.
12. Cut the cooked tofu into 1 inch size pieces.
13. Add tofu to the squash mixture.
14. Transfer squash mixture back to the acorn squash shell or to a small glass baking dish.
15. Top with shredded cheese.
16. Bake for 10 minutes.
17. Sprinkle with fresh cilantro.
18. Optional top with plain nonfat Greek yogurt.