First time I've ever cooked acorn squash. Turns out that it's rather good when baked in the oven...
Squash and Stuffing:
- 1 Acorn Squash
- 1 Pack of Silken Tofu (Firm)
- 1 Yellow Onion
- Handful of Hazelnuts
- 2 Tablespoons of Tamari
- 2 Slices of Ryvita Crispbread (Dark Rye)
- Spices to Taste (although this doesn't necessarily need anything else)
- 1 Cup of Miso, Tamari & Mirin (in total, you can experiment with the ratios...)
- 1 Tablespoon of Flour
- 1 Tablespoon of Vegan Margarine (e.g. Earth Balance)
Serves two. You can fit in a little bit more stuffing into an acorn squash than, say, a pepper, but it's likely that you'll have some left over anyway -- just eat it on the side. Could cook some rice with this as well, but there's quite a lot to eat in the squash, so it may not be necessary.
Time required: ~50min
-Heat oven to 375-400 Fahrenheit.
-Cut the acorn squash in half, scrape out the seeds.
-Bake the squash halves on an oven tray with a little bit of water, covered by tin foil until almost done (20-30min).
-Chop the onion into small cubes sauteé on a pan.
-Chop the hazelnuts (fairly small) and add to pan.
-Scramble the Silken Tofu with a fork and add to pan with some tamari, frying for some 5min.
-Prepare the brown sauce. (I didn't do this myseld, so I'll let you figure it out!)
-Take the squash out from the oven, fill with stuffing and top off with some of the sauce, then bake for another 5-10min.
-Crush a slice of Ryvita and sprinkle on top once everything is ready.
-Serve any extra stuffing on the side, perhaps on some Ryvita cripsbread, or save for later!
The tofu scramble turned out really nice, with the hazelnuts and the sweet onion working together, whereas the tamari added a little bit of an edge, and much needed saltiness to the tofu. The brown sauce was good with the stuffing as well. I like the mild sweetness of the oven baked squash, and it has a nice consistency as well. We eat these just with a fork.
*Image courtesy Flickr creative commons.