- 3 flying saucer squash, (or acorn squash) cut in half and hollowed out
- 1 onion, sliced into slivers
- 1 baby Japanese eggplants, diced
- 1- 15 ounce package of extra firm tofu
- 1 Tbs. ginger, grated
- 2 Tbs garlic, minced
- 2 carrots, diced
- 10 large white mushrooms, sliced (can substitute shitake or Portobello)
- 3 long cooking peppers, diced
- 2 cups chopped packed greens (Chard, Kale, Mizuna etc.)
- 1-1/2 cup broccoli florets
- 2 cups assorted cherry tomatoes
- Olive oil
- Salt and pepper
- ¼ cup Marsala Wine
- 2 Tbs Tamari
- 1 t. thyme
- ½ t. Rosemary
- ¼ t. red pepper flakes
- Parsley, chopped
- With a spoon, remove the seeds of the squash, so that you are hollowing out the center. Lay them out in a casserole pan, face up, with just enough water to cover bottom of pan. Brush with a little olive oil and sprinkle with some thyme, rosemary and salt. Roast in oven for 30 minutes, or until soft when pierced with a fork.
- Meanwhile, cut tofu lengthwise into 3 pieces, and lay out on ½ of a dish towel, and cover with other half of dish towel. Press down lightly, to absorb water. Cut into cubes.
- In a wok, sauté tofu in olive oil for 5 minutes, without turning, to allow tofu to get golden brown. Then turn, allowing other side to get golden brown. Add more oil if tofu is sticking to pan.
- Add onions, ginger and garlic and sauté for 5 more minutes, until onions are translucent.
- Add the carrots, eggplant, thyme, rosemary and red pepper flakes, and continue cooking for another few minutes.
- Add the peppers, mushrooms, and greens, and continue cooking until soft.
- Add the broccoli and tomatoes, and let it cook down until the broccoli is soft.
- Add the tamari and the Marsala wine, along with salt and pepper to taste. Add more tamari or salt, if desired. Allow flavors to meld together.
- Stuff the squash with vegetable mixture. Bake covered for 15 minutes, allowing the flavors from the vegetables to infuse the squash. Don’t over cook! Remove from oven and serve on a platter, garnished with oranges or flowers.
Step-by-step Instruction:
With a spoon, remove the seeds of the squash, so that you are hollowing out the center. Lay them out in a casserole pan, face up, with just enough water to cover bottom of pan. Brush with a little olive oil and sprinkle with some thyme, rosemary and salt. Roast in oven for 30 minutes, or until soft when pierced with a fork.
Meanwhile, cut tofu lengthwise into 3 pieces, and lay out on ½ of a dish towel, and cover with other half of dish towel. Press down lightly, to absorb water. Cut into cubes.
In a wok, sauté tofu in olive oil for 5 minutes, without turning, to allow tofu to get golden brown. Then turn, allowing other side to get golden brown. Add more oil if tofu is sticking to pan.
Add onions, ginger and garlic and sauté for 5 more minutes, until onions are translucent.
Add the carrots, eggplant, thyme, rosemary and red pepper flakes, and continue cooking for another few minutes.
Add the peppers, mushrooms, and greens, and continue cooking until soft.
Add the broccoli and tomatoes, and let it cook down until the broccoli is soft.
Add the tamari and the Marsala wine, along with salt and pepper to taste. Add more tamari or salt, if desired. Allow flavors to meld together.
Stuff the squash with vegetable mixture. Bake covered for 15 minutes, allowing the flavors from the vegetables to infuse the squash. Don’t over cook! Remove from oven and serve on a platter, garnished with oranges or flowers.
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