acorn squash with millet, lentils, tofu

[Guest guest]

* Exported from MasterCook *

 

Acorn Squash Stuffed with Millet, Lentils and Tofu

 

Recipe By :Food Management

Serving Size : 20 Preparation Time :0:00

Categories : Quantity Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

10 acorn squash -- halved

1 pound millet

1 pound lentils

8 cups vegetable stock -- or as needed

2 large red peppers -- small dice

1 large onion -- small dice

1 large carrot -- small dice

4 celery ribs -- small dice

10 (14-oz each) tofu blocks -- pressed, medium dice

1 1/2 cups wheat bread crumbs

2 tablespoons garlic

3 tablespoons vegetable oil

1 teaspoon fennel seed

1/8 teaspoon cayenne pepper

2 teaspoons dried basil

1/4 cup fresh parsley -- chopped

1 teaspoon salt -- or more to taste

1 teaspoon pepper -- or more to taste

 

1. Preheat oven to 350F. Place squash upside down in baking pan with one inch of

water. Bake for about 25 minutes until squash is slightly tender (do not over

cook, squash must retain its shape). Allow to cool.

 

2. In two separate pots, cook millet and lentils in vegetable stock to cover.

When tender, strain, reserving any remaining liquids.

 

3. In a saute pan, heat oil and add diced vegetables. Cook approximately two

minutes. Add garlic, tofu and dry spices and cook an additional two minutes. Add

one cup of the reserved grain liquid and parsley. Reduce by half. Adjust

seasonings and add breadcrumbs.

 

4. Mix the grains with the tofu mixture, reserve to cool.

 

5. Stuff each squash and bake about 20 minutes or until an internal temperature

of 165F. is reached. Serve hot.

 

Submitted to FM by Lou Herman, Chef Bard College (Flik International Corp)

 

Calories 340 (17% from fat ); Fat 6g (sat. 1g); Protein 17g; Carbohydrates 58g;

Sodium 1700mg; Cholesterol 0mg; Fiber 14g

 

 

Source:

" Submitted to FM by Lou Herman, Chef, Bard College, NY (Flik International

Corp) "

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

 

Per Serving (excluding unknown items): 494 Calories; 13g Fat (22.2% calories

from fat); 28g Protein; 74g Carbohydrate; 15g Dietary Fiber; 1mg Cholesterol;

859mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1498 5583 0 0 0 0 0 0 0 0