Book an Appointment: info@philosophynutrition.ca

facebook,-philosophy-nutrition
pinterest,-philosophy-nutrition
instagram,-philosophy-nutrition

Tofu Ricotta Acorn Squash

acorn-squashYou’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!

Print Recipe
Tofu Ricotta Acorn Squash
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Mains
Ingredients
Stuffed Squash
  • 1 medium acorn squash halved, seeds removed
  • 1 tbsp olive oil
  • 1/2 medium onion yellow
  • 4 cups baby spinach
  • 1 cup Mushrooms sliced
  • 1 small Yellow pepper
Tofu Ricotta
  • 1/2 lb tofu, extra firm (1/2 standard size package)
  • 1/2 cup garlic hummus
  • 2 cloves garlic, minced
  • 2 tbsp Nutritional yeast
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Mains
Ingredients
Stuffed Squash
  • 1 medium acorn squash halved, seeds removed
  • 1 tbsp olive oil
  • 1/2 medium onion yellow
  • 4 cups baby spinach
  • 1 cup Mushrooms sliced
  • 1 small Yellow pepper
Tofu Ricotta
  • 1/2 lb tofu, extra firm (1/2 standard size package)
  • 1/2 cup garlic hummus
  • 2 cloves garlic, minced
  • 2 tbsp Nutritional yeast
Instructions
For the Tofu Ricotta:
  1. 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
  1. Preheat oven to 350 F
  2. Season acorn squash halves with pepper, to taste. Place face down on a large plate and microwave for 10 minutes.
  3. Add olive oil and onion to a medium sized pan. Cook over medium-high heat until onion is slightly cooked and translucent.
  4. Add mushrooms and peppers to onions, cook another 3-5 minutes until mushrooms begin to brown. Add spinach and stir until wilted.
  5. Add tofu ricotta mixture, stir to fully combine over low-medium heat.
  6. 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!)
  7. Cook for 20 minutes at 350F. Serve immediately or store in airtight container up to 4 days.
Recipe Notes

Tofu Ricotta method based from Hummusapien

Nutritional Information (per 1/2 squash):

Calories: 393 / Fat: 17.9 (Saturated Fat 2.6g) / Carbohydrate 49.2g (Fibre 10.7g, Sugar 2.7g) / Protein 21.2g

Share this Recipe
{ 0 comments… add one }

Leave a Comment

Next post:

Previous post:

Get the Latest from Philosophy Nutrition

Sign up here to receive delicious recipes, expert nutrition tips & information on exciting events!


ABOUT US

We’re a team of devoted dietitians who embrace the science behind healthy eating, and the crucial role your own body chemistry plays. When you need to know what eating well means to you, we’ll provide the what, why and how.

Latest Posts

Weekly #MealPrep Roundup: Jan 28, 2017

Another week, another recipe roundup! 5 recipes from around the web that are easy and quick to prepare ahead of time. Meal prep is a great way to set up for healthy eating all week long, even if you're jammed for time! Some great ideas for meal prep this week: West African Peanut Soup from [...]

Weekly #MealPrep Roundup: Jan 21, 2017

It's time for another Weekly Meal Prep Roundup! We bring you 5 recipes from around the web that are healthy, quick and easy to prepare ahead of time and set you up for healthy eating all week long - no matter how busy! This week's favourites are: Cranberry Oat Bars from Philosophy Nutrition Chopped Thai [...]

CONTACT US

email philosophy nutrition info@philosophynutrition.ca

find us 208 Sioux Rd., Sherwood Park AB T8A 3X5