 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
other varieties too. Try using Butternut or your favorite.
Two medium sized Acorn Squash
2 to 3 cups cooked long-grain rice
½ cup brown sugar
2 Tbsp. Margarine
1 cup firm tofu, chopped small
¼ cup finely chopped onion
¼ cup finely chopped bell pepper
1 tsp. rosemary or herb seasoning to taste
Cut Acorn Squash into halves, remove seeds
and stringy pulp by scraping with spoon. Place
cut sides down in large casserole or baking
dish. Add about an inch of water. Bake in 350
degree oven for 20-25 minutes or until soft
when poked with fork.
Meanwhile prepare rice by cooking according
to package directions (or use previously
cooked rice)
saute rice, onion, bell pepper, herb seasoning
and tofu lightly in olive oil till onion and tofu is
cooked.
When squash halves are soft remove from oven
and carefully drain most of the remaining water
and turn squash halves over.
Coat inside of squash with margarine and dust
with brown sugar. Fill cavities with tofu-rice
mix and coat lightly with margarine and brown
sugar.
Return to oven and continue baking about 15
minutes till topping begins to caramelize.
Each half serves one but vegi lovers will want
more.