You’d never know this delicious and comforting meal was stuffed with tofu-based ricotta!
As the new year gets going, we’re all looking for healthier, lighter meals to refocus and get back on track after a long holiday season. We’ve been loving this recipe for that reason – it’s quick and easy, yet satisfying and good for you. In a season where we’re still craving warm, comforting dishes, this squash is the perfect balance between healthy and comfort.
One half squash with filling packs 21.2g of plant-based protein from our tofu ricotta mixture: Firm tofu, garlic hummus, and nutritional yeast. Since this recipe involves sauteeing ricotta in a pan as part of the preparation, we used more hummus for a “creamier” vs. “crumbly” ricotta. It worked perfectly – with patience and a lot of stirring, the ricotta mixes right in with all the other ingredients in the pan at the time.
Note: We found that the stuffing we made was just enough to fit into both squash halves, but this may depend on the size of your squash and the cavity your are working with. Leftover stuffing would make a great addition to omelettes, pasta/rice/quinoa, wraps, or enjoyed all on its own!
In a medium-sized bowl, add hummus, garlic, tofu and nutritional yeast. Mix together until fully blended (you may need to use your hands or a food processor). Set aside.
Note: You may want to work on this while acorn squash is cooking
For the Stuffed Squash
Preheat oven to 350 F
Season acorn squash halves with pepper, to taste. Place face down on a large plate and microwave for 10 minutes.
Add olive oil and onion to a medium sized pan. Cook over medium-high heat until onion is slightly cooked and translucent.
Add mushrooms and peppers to onions, cook another 3-5 minutes until mushrooms begin to brown. Add spinach and stir until wilted.
Add tofu ricotta mixture, stir to fully combine over low-medium heat.
When acorn squash is finished cooking, flip flat side up on a cookie sheet or in a baking pan. Fill with tofu ricotta mixture (we fit all of the mixture between 2 halves, but it may depend how bit the squash are!)
Cook for 20 minutes at 350F. Serve immediately or store in airtight container up to 4 days.
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