So this meal was inspired by the lovely little acorn squashes I picked up on my shopping trip this week… and a couple of other recipes as well. When I made the Veganomicon Chickpea Pilaf the other day, another recipe caught my eye, the Israeli Couscous with pistachios and apricots. The quinoa here incorporates that pairing of apricot and grain, and also makes use of the yummy acorn squash seeds. The marinated tofu is just a slight adaptation of the one from the Angelica Home Kitchen cookbook.
The tofu and squash cook together for the same time to keep it simple. I put them both on the middle rack of the oven and switched them halfway. The quinoa comes together quickly and easily on the stove top. If you’re making the quinoa without the squash, you can substitute slivered almonds for the seeds, or some other seed or nut of your liking. Some steamed or sauteed greens would make a really nice addition.
Apricot Quinoa Stuffed Roasted Acorn Squash w/ Marinated Tofu
2 acorn squash (preferably organic), scrubbed, halved, and seeds removed & reserved
1 block of firm or extra firm tofu, pressed and cut into desired shapes (I used the pre-pressed kind and cut into 9 blocks)
Juice of one lemon
2 tbsp. Bragg’s (or shoyu or tamari or reduced-sodium soy sauce)
1 tbsp. balsamic vinegar
1 tbsp. olive oil
few grinds of pepper
pinch of poultry seasoning, optional
pinch of rosemary, optional
1. Preheat oven to 350*F. Prepare a cookie sheet for roasting acorn squash and place all 4 halves cut side down onto sheet.
2. Whisk all tofu marinade ingredients. Place tofu pieces into a 9×13″ baking pan in a single layer, and drizzle marinade evenly over all the pieces.
3. Bake for 30-40 minutes, until squash is easily pierced with a fork.
olive oil for misting pot, or use a little water
1 medium shallot, finely chopped
2 cloves garlic, minced
2 c. of rinsed quinoa
a little less than 2 c. of water or broth
1 tsp. cumin
pinch of salt
pinch of cinnamon
pinch of garam masala
pinch of cayenne pepper
a few grinds of pepper
1/2 c. of finely chopped dried apricot
juice of one lemon, strained
1/2 c. of toasted seeds or nuts (or toasted, salted seeds of 2 acorn squash)
nutritionaly yeast, for topping, optional
1. To toast the raw squash seeds, heat in a small non-stick skillet with a pinch of salt over low-medium heat until they are dry and golden. Set aside.
2. Mist a medium pot with olive oil and heat to low-medium. Add shallot and cook until translucent. Add garlic and cook one minute more. Add rinsed quinoa and keep stirring until it dries a bit, a couple of minutes. Add water and spices, and bring up to a boil. Cover and cook for 10 minutes. Stir in apricots, lemon juice, and toasted seeds*. Cover and cook for an additional 5 minutes, or until all water is absorbed. Fluff with fork. (*If you want crunchier seeds, don’t stir them in until the end.)
3. To serve, spoon the quinoa into the acorn squash half and plate with tofu. Enjoy!