Acorn Gourd Stuffed with Tofu

by Editorial Staff

Delicious and healthy, this miniature acorn squash is great for serving up a meal if you’re planning something special for your Sunday dinner. Everything you cook will look especially impressive in this beautiful edible bowl. Pumpkins are cut in half and baked in the microwave, then filled with a healthy filling of tofu fried with onions, garlic, cherry tomatoes, and spinach. Grated Parmesan and a little lemon juice will add even more flavor to the dish. Serve the stuffed pumpkin with juicy spinach, pita, and tomato salad.

Cook: 35 mins

Servings: 4

Ingredients

  • 2 small acorn squash, cut in half, seeded
  • 1/4 Art. chopped fresh dill
  • 3 tbsp extra-virgin olive oil
  • 1 small red onion, cut into 1 cm pieces
  • 3 garlic cloves, minced
  • 1 box (400g) hard tofu, dry, and coarsely crumble
  • 2 tablespoon. cherry tomatoes halved
  • 1 box (140 g) small spinach (about 8 tablespoons)
  • 2 tbsp grated parmesan
  • 1 tbsp freshly squeezed lemon juice
  • 2 whole-grain pita, toasted and torn into 2 cm pieces

Directions

  1. Place the pumpkin in a large microwave-safe bowl and add 1 tbsp dill, a little water, salt, and black pepper to taste. Cover with plastic and pierce it. Microwave until soft, 15 minutes.
  2. Meanwhile, in a large non-stick skillet over medium-high heat, heat 1 tbsp olive oil.
  3. Add onion and garlic; fry, stirring occasionally, until soft, 3 minutes. Add tofu and 1/4 teaspoon. salt; fry, without stirring, for 2 minutes, then start stirring for another 3 minutes.
  4. Move the tofu and onions to one side of the skillet, add half the tomatoes to the other side, and season with salt. Stir the tomatoes for 3 minutes, then add the tofu and onion mixture.
  5. Add half of the spinach and some water and stir until the spinach wilts. Stir in 1 tbsp parmesan and 1 teaspoon. lemon juice.
  6. In a bowl, combine pita, leftover spinach, tomatoes, 3 tbsp dill, 1 tbsp parmesan, 2 tbsp olive oil, 2 teaspoon. lemon juice and salt to taste. Spoon the tofu mixture into the pumpkin. Serve with salad.

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