Ingredients

The following ingredients have 4 Servings
  • 1 cup cooked white quinoa
  • 2 delicata squash
  • 3 tablespoons extra virgin olive oil (divided)
  • 3/4 teaspoon kosher salt (divided)
  • 1/2 Serrano chili (seeded, and finely chopped (about 2 teaspoons))
  • 2 large shallots (thinly sliced (about 1/4 cup))
  • 1 1/2 apples (cored, and diced (about 1 1/2 cup or more))
  • 2/3 cup chopped very firm tofu, (drained)
  • 1/2 cup golden raisins
  • 1 1/2 tablespoons chopped fresh sage leaves
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground black pepper
  • 2 - 3 tablespoons lemon juice
  • 2 bags pre-washed baby spinach
  • 1/4 cup grated Parmesan or Asiago cheese
  • Toasted pumpkin seeds (garnish)

Instruction

  • Preheat the oven to 400˚F, and line a baking sheet with parchment paper. Cook the quinoa if you don't have any on hand.Drain the liquid from the tofu by wrapping it in a paper towel and placing it on a cutting board. Place another cutting board on top of it, and weight it with a heavy skillet.
  • Slice off the ends of the delicata squash, and slice in half, lengthwise. Using a spoon, scrape out the pulp and seeds so that you have 4 squash 'boats'. Arrange on the parchment paper lined baking sheet, facing up, and lightly oil with 1 tablespoon olive oil. Lightly salt. Roast for 25 - 30 minutes, or until tender.
  • Add the remaining 2 tablespoons olive oil to a large skillet over medium heat, and sauté the Serrano chili, shallots, and apple until everything is softened, about 10 minutes. Add the drained tofu, raisins, sage, cinnamon, the remaining salt, and pepper, and continue to cook for 5 minutes while stirring with a wooden spoon.
  • Add the lemon juice and spinach leaves. Using tongs, move the spinach around, gently tossing it with the other ingredients in the pan. In less than 5 minutes, the spinach should be wilted. Add the cooked quinoa and cheese, and toss.
  • When the delicata squash is tender, spoon the filling into each scooped out cavity. If the filling cools too much, slide the filled squash back into the oven for a few minutes to reheat.
  • Serve with a sprinkle of chopped parsley and roasted pumpkin seeds. The squash can be served whole or sliced into 3" wide crescents.