Spices and Seasons – Creamy Spinach and Tofu Stuffed Squash

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Stuffed Acorn SquashI have found over the years, my table (not just for Thanksgiving) tends to house people with varying diets – It is a sign of a generation where we want to enjoy our food in an assortment of ways and shape our diets to suit our varying health and ethical preferences. To this end, here is my non-turkey main dish which helps me put check boxes in both the vegan and gluten-free categories. This stuffed squash dish has been put together with a lot of care to ensure that I am able to harmonize all of the harvest table. Winter squash was designed with beautiful outer skin so that we could bask and showcase this beauty.

I am not always a fan of eating the skin, except in the case of the thin-skinned delicata, however in today’s recipe picking a pretty looking squash goes a long way and I am especially fond of the speckled varieties of the acorn squash. Simple and uncomplicated, they are easy to find in most places. For this recipe picking smaller almost mini-sized squashes are fun as they can be used for individual servings and make a pretty offering for anyone on your table.

I was inspired to create this recipe last year, when my friend and her newly turned vegan son joined us. I wanted a dish that would be substantial, relatively uncomplicated and would actually looks as beautiful as a well made turkey! Given how much the squashes brightened my table it looks like they are here to stay. The best part of this dish is that it can be made ahead and then just re-heated.

Spices and Seasons – Creamy Spinach and Tofu Stuffed Squash

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A colorful and creamy seasonal squash creation, that brings together the best of the harvest table.

Ingredients

  • 4 small acorn or other winter squash (for this presentation, it is important to fine evenly shaped squashes, with colorful outer skin)
  • 2 tablespoons oil
  • 1 medium sized onion, diced
  • 1 teaspoon grated ginger
  • 3 cups of chopped spinach
  • 1 cup (about 12 ounces) crumbled tofu
  • 1 teaspoon garam masala
  • 1 teaspoon cumin coriander powder
  • 1/2 cup chopped pecans
  • Salt to taste
  • ½ cup coconut milk
  • 3 tablespoons fresh lime juice (about 1 juicy lime)
  • ½ cup finely chopped cilantro
  • 2 tablespoons pomegranate seeds

Instructions

  1. Heat the oven to 350 degrees, place the squashes in a single layers and bake for 15 minutes. Cool.
  2. While the squash is cooking heat the oil and add in the onion and cook until soft, and add in the ginger and cook for another 2 to 3 minutes. Mix in the tofu and mix well.
  3. Stir in the garam masala and the cumin-coriander powder, with the pecans, salt and the coconut milk and mix well and bring to a simmer.
  4. Carefully, cut out the tops from the squashes using a criss-cross motion to follow the grooves of the squash and remove the top.
  5. Remove the seeds and scoop out the fresh leaving the shell intact.
  6. Add the flesh to the spinach tofu mixture and mix and mash. Add in the lime juice and cilantro and some of the pomegranate seeds. Turn of the heat.
  7. Stuff the prepared filling into the squash shells.
  8. This can either be served right away or set aside and then heated for ten minutes in a hot oven and served.
http://food.lohudblogs.com/2014/11/18/spices-and-seasons-creamy-spinach-and-tofu-stuffed-squash/

 

Rainbow Stuffed Acorn Squash

 

Prep Time: 10 minutes

Cook Time: 30 minutes (mostly unattended)

Serves 4 to 6

 

Ingredients

 

4 small acorn or other winter squash (for this presentation, it is important to fine evenly shaped squashes, with colorful outer skin)

2 tablespoons oil

1 medium sized onion, diced

1 teaspoon grated ginger

3 cups of chopped spinach

1 cup (about 12 ounces) crumbled tofu

1 teaspoon garam masala

1 teaspoon cumin coriander powder

1/2 cup chopped pecans

Salt to taste

½ cup coconut milk

3 tablespoons fresh lime juice (about 1 juicy lime)

½ cup finely chopped cilantro

2 tablespoons pomegranate seeds

 

Method of Preparation

 

  1. Heat the oven to 350 degrees, place the squashes in a single layers and bake for 15 minutes. Cool.
  2. While the squash is cooking heat the oil and add in the onion and cook until soft, and add in the ginger and cook for another 2 to 3 minutes. Mix in the tofu and mix well.
  3. Stir in the garam masala and the cumin-coriander powder, with the pecans, salt and the coconut milk and mix well and bring to a simmer.
  4. Carefully, cut out the tops from the squashes using a criss-cross motion to follow the grooves of the squash and remove the top.
  5. Remove the seeds and scoop out the fresh leaving the shell intact.
  6. Add the flesh to the spinach tofu mixture and mix and mash. Add in the lime juice and cilantro and some of the pomegranate seeds. Turn of the heat.
  7. Stuff the prepared filling into the squash shells.
  8. This can either be served right away or set aside and then heated for ten minutes in a hot oven and served.
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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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