Mushroom-Tofu-Pecan Stuffed Squash

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* Exported from MasterCook *

 

Mushroom-Tofu-Pecan Stuffed Squash

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 small winter squash -- (3 or 4)(such as acorn or buttercup)

1 cake tofu -- pressed and cut into small cubes

3 tablespoons tamari soy sauce

3 tablespoons dry sherry

4 cups small bread cubes

2 tablespoons vegetable oil

3 cups chopped onions

3 celery stalks -- chopped

4 cups sliced mushrooms -- (1 pound)

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/2 cup vegetable stock or water

1 cup pecans -- toasted and chopped

1 tablespoon fresh lemon juice

 

Serves 6 to 8

This is a festive and hearty dish, appropriate for a holiday dinner. It is a

perfect Thanksgiving alternative to turkey, served with steamed Brussels sprouts

and cranberry sauce, naturally.

 

 

Place the squash halves, cut side down, in an oiled baking pan. Add about 1/2

inch of water to the pan and bake at 350F for about 40 minutes, until the squash

is just tender. Meanwhile, marinate the tofu in the soy sauce and sherry . Toast

the bread cubes on a baking sheet for 5 minutes.

 

Saute the onions and celery in 2 tablespoons oil, using a pot large enough for

all the remaining ingredients. When the onions are translucent, add the

mushrooms, marjoram, thyme, and stock or water. Cook covered for 10 minutes,

then add the tofu with its marinade and the bread cubes. Saute for another 5

minutes. Adjust the seasoning. Remove from the heat. Stir in the pecans and

lemon juice.

 

Mound the filling in the baked squash halves and bake covered at 350' for 20

minutes.

 

This cold weather dish is nicely accompanied by Scandinavian Apple Soup (p. 9)

and Squash Rolls (p. 231). It is even more delicious topped with Light and Tangy

Orange Sauce (p. 192).

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 273 Calories; 19g Fat (60.3% calories

from fat); 9g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

531mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0

Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0