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Tofu Macadamia Stuffed Squash

Tofu Macadamia Stuffed Squash
This Recipe Is:

WebMD Recipe from

Prep: 45 minutes | Cook: 20 minutes | Total Time: 1 hour, 5 minutes
  • 4 small
    acorn squash, halved and seeded
  • 1 block
    firm tofu, pressed and cubed
  • 3 tablespoons
    balsamic vinegar
  • 1 tablespoons
    agave nectar
  • 4 cups
    whole grain/ gluten-free bread cubes
  • 2 tablespoons
    olive oil
  • 3 cups
    mushrooms, sliced
  • 1 teaspoon
    dried cilantro
  • 1/3 cup
    dried cranberries
  • 1 teaspoon
    dried basil
  • 1 tablespoon
    spicy mustard
  • 2 cups
    yellow onions, chopped
  • 1/2 cup
    vegetable broth
  • 1 cup
    macadamia nuts, finely chopped
  • 3 tablespoons
    freshly squeezed orange juice (from a small orange)
  • 1/2 teaspoons
    orange zest
  •  dash
    sea salt and pepper, to taste
  1. Preheat oven to 350°F.
  2. On a baking pan, drizzled with olive oil, place squash halves cut side down. Add 3/4" of water and bake for 45 minutes or until tender.
  3. Marinate tofu in balsamic vinegar, spicy mustard, agave nectar and orange juice.
  4. In a large pot, sauté onions and mushrooms in the olive oil; cook for 2-3 minutes. Slowly add spices and vegetable stock.
  5. Cover and cook for 10 minutes.
  6. Slowly add tofu, orange juice, balsamic vinegar and bread cubes; sauté for another 4-6 minutes; remove from heat.
  7. Add in macadamia nuts, dried cranberries, basil, cilantro, orange zest , sea salt and pepper; mix well.
  8. Transfer the filling into the baked squash halves and return to the oven to bake for another 20 minutes.
Nutritional Information

Makes: 10 servings
  • Calories232
  • Carbohydrates24.5g
  • Cholesterol0 mg
  • Fat12.6 g
    • Saturated fat1.9 g
  • Sodium84 mg
  • Protein8 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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