Fall is here! When I picked up the CSA box on Thursday and saw the beautiful acorn squash, my heart leaped. Squash, of all varieties, often sparks the question, “what are we going to make?” Curries, roasted squash, risotto, stuffed squash…the options are endless. We decided that we would try test a hearty stuffed acorn squash recipe using a stuffing made with bulgur and lentils. The texture was perfect and the blend of spices and flavors-divine. This would make an excellent side dish for Thanksgiving or other fall dinner party.
Hearty Stuffed Acorn Squash
- 4 acorn squash halved and seeded
- 1/2 C dry bulgur
- 1/2 C dry lentils
- small onion finely diced
- 1 14 oz block firm tofu
- 1 C breadcrumbs
- 1/2 C chopped pecans
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- salt & pepper
- Follow Your Heart Parmesan Shreds optional - they add a very nice salty and nuttiness
Sauté onion in a small amount of water over medium heat until soft
Bring bulgur and 1 C water to a boil in a small saucepan; reduce heat to low, cover, and cook until bulgar is tender, 15-20 minutes.
Bring lentils and 2C water to boil in a saucepan; add 1/2 tsp salt and simmer until lentils are tender, 20-30 minutes; drain.
Food process tofu until creamy; mix tofu with the bulgur, lentils, onion, breadcrumbs, pecans, thyme, and sage; salt & pepper to taste.
Meanwhile, preheat oven to 400 F; salt & pepper the inside of each squash half; place squash cut side down on a parchment-lined [or aluminum foil lined brushed with a small amount of oil to prevent sticking] baking sheet; roast for 30-50 minutes until a knife slides easily through.
Turn squash flesh side up and mound with the filling; bake for 15 minutes more, topping 1 T parmesan shreds on each squash half in the last 5 minutes.
We hope you enjoy this delicious recipe. Please share photos with us on Instagram @veginspired, #veginspiredfoodie @veginspiredchef or Facebook (www.facebook.com/veginspired).
Happy Fall! Live VegInspired!
Kathy and John