Entrees

Mushroom Tofu Pecan Stuffed Squash

Adapted from New Recipes from Moosewood Restaurant

These stuffed squash are beautiful and could easily be the centerpiece of a holiday meal. They're also quick to prepare so work for any ordinary week night entree as well.

Prep Time

60 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

2 squash, winter
1⁄3 cup tofu
2 teaspoons soy sauce
2 teaspoons cooking sherry
2 cups bread (cubed)
2 tablespoons olive oil
1 onion
2 celery
2 cups mushrooms
1⁄4 teaspoon thyme, dried
1⁄8 teaspoon marjoram, dried
1⁄2 cup pecans
1⁄4 cup water
2 teaspoons lemon juice

Instructions

Preheat the oven to 400º.

Slice each winter squash in half and scoop out the seeds. Place the squash halves on a baking sheet and roast until they are tender but not mushy, about 40 minutes.

Meanwhile, marinate the tofu in the soy sauce and sherry. Toast the bread cubes until they are firm, about 10 minutes. Saute the onions and celery in the olive oil until the onions are translucent. Add the mushrooms, marjoram, thyme, and water and simmer, covered, for 10 minutes. Add the tofu with its marinade and the bread cubes. Saute for another 5 minutes. Add salt and herbs to taste. Stir in the toasted pecans and the lemon juice and remove from the heat. 

Stuff the roasted squash halves with the filling and bake for another 20 minutes.

Garnish with cilantro and goat cheese if desired.