Tofu-Stuffed Acorn Squash

Ingredients

• 2 small acorn squash stemmed halved seeded
• 8 cups baby spinach 
• 1 pint cherry tomatoes halved
• 0.3 cup optional: dill fresh chopped
• 3 cloves garlic minced
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoon juice of lemon fresh
• 3 tablespoons olive oil extra-virgin
• 2 tablespoons parmesan cheese shredded
• 2 1-inch pitas whole-wheat toasted
• 1 small onion red cut into 1/2-inch pieces
• 14 ounce spicy tofu firm crumbled drained

Equipment

• bowl
• frying pan
• plastic wrap
• microwave

Directions

1. Put the squash in a large microwave-safe bowl.
2. Add 1 tablespoon dill, a splash of water, and salt and pepper to taste. Cover with plastic wrap, pierce the plastic and microwave until tender, 15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4. Add the onion and garlic; cook, stirring, until soft, 3 minutes. Stir in the tofu and 1/4 teaspoon salt; cook, undisturbed, 2 minutes, then cook, stirring, until browned, 3 more minutes.
5. Push the tofu and onion to one side of the pan; add half of the tomatoes to the other side and season with salt. Cook, stirring the tomatoes, 3 minutes, then stir into the tofu and onion mixture.
6. Add half of the spinach and a splash of water and stir until the spinach wilts. Stir in 1 tablespoon parmesan and 1 teaspoon lemon juice.
7. Toss the pitas, the remaining spinach, tomatoes, 3 tablespoons dill, 1 tablespoon parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste in a bowl. Spoon the tofu mixture into the squash.
8. Serve with the salad.
9. Photograph by Christopher Testani