Tofu Acorn Stuffed Squash

I have been experimenting with new vegetables and tofu recently.  I love stuffed peppers, so I decided to try stuffed acorn squash.

Recipe adapted from Food Network

Ingredients:

1 acorn squash halved and seeded

¼ cup fresh dill

Salt and pepper

3 tablespoons extra virgin olive oil or chicken broth

½ red onion cut into ½ inch pieces

2 garlic cloves minced

½ of a 14-16 ounce package of firm tofu drained and loosely crumbled

½ pint cherry tomatoes halved

½  bell pepper diced

4 cups baby spinach

2 tablespoons shredded parmesan cheese

1 teaspoon lemon juice

Directions:

1. Preheat the oven to 375 degrees. 
2. Paint the acorn squash halves with olive oil.  Sprinkle with 1 teaspoon dill.  Roast for 45 minutes.
3. When squash is almost done cooking heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat.  Add the onion and garlic stirring until soft for about 3 minutes.  Stir in the tofu and ¼ teaspoon salt.  Cook undisturbed for 2 minutes.  Then cook while stirring for 3 more minutes.
4. Push the tofu and onion to one side of the pan.  Add the tomatoes and peppers. Cook for 3 minutes.
5. Stir the mixture of tofu and tomatoes and peppers together.  Add spinach and cook until spinach wilts.  Stir in parmesan cheese and 1 teaspoon lemon juice.
6. Enjoy!

Note: I air fried the other half of the tofu block to add to salads during the week.  See recipe in snacks.