Stuffed Acorn Pumpkin in Style Tex-Mex
by Editorial Staff
In this recipe, miniature acorn gourds are transformed into adorable edible bowls for a Texas-Mexican vegetarian dish. Prepare the bell peppers, scallions, and tofu filling with chili powder for characteristic flavor and aroma, corn and black bean salsa, and savory pepper jack cheese. Heat the stuffed pumpkin in the oven and serve one bowl for each serving, sprinkle with fresh herbs and tomatoes.
Cook: 40 mins
Servings: 4
Ingredients
- 2 yellow acorn squash (about 0.7 kg each), cut the stems, cut the pumpkins in half and peel off the seeds
- 1 box (400g) extra-hard tofu, dry, and crumble
- 2 tbsp extra-virgin olive oil
- 1 orange or yellow bell pepper, chopped 4 green onion feathers, chopped
- 3 garlic cloves, finely chopped
- 1 tbsp chili powder
- 2 teaspoon ground cumin
- 3/4 Art. corn and black bean salsa
- 1.5 tablespoon. grated pepper jack cheese (approx. 170g) Chopped lettuce, fresh cilantro, and/or
- diced tomato, to serve
Directions
- Preheat oven to 220 ° C.
- Line a baking sheet with foil; put it aside. Place the pumpkins in a microwave-safe bowl, adding 1/4 cup. water, cover loosely with plastic wrap, and microwave until soft when pierced with a fork, about 15 minutes.
- Meanwhile, spread the tofu on a large plate and blot off excess moisture with paper towels; put it aside.
- Heat olive oil in a large skillet over medium-high heat. Add bell peppers and almost all green onions except 2 tablespoon. l .; season with salt and pepper to taste. Cook, stirring occasionally, until soft, about 5 minutes.
- Add garlic, chili powder, and cumin and stir to coat the vegetables. Add tofu and 0.5 teaspoon. salt and fry, breaking large pieces. Stir in salsa. Remove from heat.
- Place the pumpkin halves, cut side up, on a prepared baking sheet (cut a small piece off the bottom of the pumpkin so that the halves are level). Pat dry and season with salt and pepper the pumpkin pulp.
- Stir half the cheese into the tofu mixture, then spread over the pumpkin halves. Sprinkle with the remaining cheese and bake until the filling is warm and the cheese melts for about 10 minutes. Sprinkle with green onions and any toppings of your choice.
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