Vegetarian Stuffed Squash Recipes
BAKED STUFFED BUTTERNUT SQUASH, VEGETARIAN
This recipe is from the "Horn of the Moon" cookbook. Their recipes are excellent. The Tofu-Tahini sauce adds protein and delicious flavor to a simple meal
Provided by Bergy
Categories Lunch/Snacks
Time 1h7m
Yield 4 side dish servings, 2 serving(s)
Number Of Ingredients 15
Steps:
- Bake squash cut side down, 400F degrees oven for 45 minutes.
- While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
- Cook over medium heat until they begin to brown.
- Add chopped Pepper, continue to cook for approximately 2 minutes.
- Meanwhile, put the tofu in a saucepan, add tahini and mix well.
- Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
- Add flour to the sauted veggies.
- Combine veggies and the tahini-tofu sauce.
- Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
- Mix in parsley and serve over squash.
VEGETARIAN STUFFED ACORN SQUASH
Loosely based on the Moosewood's "Comprehensively Stuffed Squash" Would make a great thanksgiving dish for vegetarians, fairly simple for a weeknight meal as well. You can improvise with what you have on hand.
Provided by breadnerd
Categories Vegetable
Time 1h30m
Yield 2 squash halves, 2 serving(s)
Number Of Ingredients 17
Steps:
- Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.
- Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly.
- Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.
- Once cooled slightly, stir in shredded cheese.
- Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.
Nutrition Facts : Calories 787.1, Fat 50.5, SaturatedFat 16.3, Cholesterol 60.2, Sodium 546.1, Carbohydrate 58.1, Fiber 9.8, Sugar 7, Protein 21.5
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- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
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