Vegan Stuffed Acorn Squash

Ingredients

• Squash

  Winter, acorn, raw

  1 squash (4 inch dia) or 431g

• Tofu

  Extra firm, prepared with nigari

  10 oz or 284g

• Almond milk

  Plain

  4 tbsp or 60g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Spinach

  Frozen, chopped or leaf, unprepared

  ½ cup or 78g

• Parsley

  Raw

  4 tbsp or 15g

• Cashew nuts

  Nuts, raw

  4 tbsp or 34g

Directions

1. Drain and press the tofu with paper towels to remove excess moisture.
2. Preheat the oven to 400°F and line a baking dish with aluminum foil.
3. Slice the squash in half lengthwise, remove seeds and guts, and cut a small sliver off the bottoms for stability. Arrange in the baking dish.
4. In a food processor, combine tofu, almond milk, nutritional yeast, olive oil, rice wine vinegar, lemon juice, soy sauce, garlic powder, and onion powder. Pulse until mostly smooth. Fold in diced mushrooms, spinach, parsley, and three-quarters of the cashews.
5. Spoon the mixture into the squash halves, top with remaining cashews, and brush with olive oil. Bake for 30 minutes until fork-tender.