acorn squash stuffed with....

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wild rice, cranberries, walnuts, smoked tofu

 

 

* Exported from MasterCook *

 

Acorn Squash Stuffed with Wild Rice, Cranberries, Walnuts and Hickory Baked Tofu

 

Recipe By :Diane Morgan

Serving Size : 8 Preparation Time :0:00

Categories : 2002-11-06 Holiday Cooking

Main Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 acorn or dumpling squash

1/4 teaspoon salt -- plus extra, to taste

Freshly ground pepper

Freshly ground nutmeg

4 tablespoons unsalted butter

1 1/2 cups wild rice

1 3/4 cups canned vegetable broth

3 tablespoons olive oil

12 ounces yellow onion -- finely chopped

2 garlic cloves -- minced

2 large celery ribs -- finely chopped

1 large carrot -- peeled, finely chopped

1 tablespoon minced fresh sage

1 tablespoon fresh thyme leaves

1/2 cup minced fresh parsley

6 ounces hickory-baked tofu -- 1/4-inch dice

3/4 cup chopped walnuts -- toasted

3/4 cup sweetened dried cranberries

 

Preheat the oven to 350F. Cut each squash in half crosswise. Scoop out and

discard the seeds and strings. If necessary, trim the top and bottom so that the

squash will sit level, and place on a rimmed baking sheet, cut-side up. Sprinkle

each half with a little salt, pepper, and nutmeg, to taste. Using 2 tablespoons

of the butter, dot each half with some butter. Cover the pan with foil and bake

the squash just until moist and tender, about 45 minutes.

 

Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt, and 2 cups of

water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the

heat to a simmer, partially cover, and cook, stirring occasionally, until the

rice is tender, about 40 minutes.

 

In a 10-inch saute pan, heat the olive oil over medium heat. Swirl to coat the

pan and saute the onion, garlic, celery, and carrot until slightly softened,

about 3 minutes. Cover the pan, adjust the heat to medium-low, and cook the

vegetables until crisp-tender, 5 minutes longer. Add the sage, thyme, and

parsley and saute 1 more minute. Remove from the heat.

 

In a large bowl, combine the cooked rice, sauteed vegetables, tofu, walnuts, and

cranberries. Taste and add more salt and pepper, if desired. Mound the rice

mixture into the squash halves, dividing it evenly. Cut the remaining 2

tablespoons of butter into small pieces. Dot each stuffed squash with butter.

Cover with foil. Bake at 350F until heated through, about 20 minutes.

 

COOK'S TIP - Look for hickory-baked tofu in the refrigerator case of natural

food stores.

 

Source:

" Thanksgiving Table by Diane Morgan (Chronicle 2001) "

S(Archive):

" Hanneman on 06-Nov-2002 "

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Per Serving (excluding unknown items): 435 Calories; 20g Fat (38.9% calories

from fat); 13g Protein; 58g Carbohydrate; 8g Dietary Fiber; 16mg Cholesterol;

449mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This is an adaptation of a recipe given to me by Stephanie Rosenbaum, a

San Francisco based food writer. Stephanie is a vegetarian, and this is her

favorite Thanksgiving entree. The festive combination of wild rice with sauteed

vegetables, fresh herbs, toasted walnuts, and dried cranberries tastes great and

looks pretty on the plate. The addition of hickory-baked tofu adds a rich depth

of flavor that complements the wild rice perfectly. I suspect you'll have your

turkey-eating guests asking for samples.

 

Nutr. Assoc. : 2017 0 0 0 0 0 5439 0 0 0 0 0 3403 0 0 5290 0 926507