Stuffed butternut squashSubmitted by: ICAN140
IntroductionYummy vegetarian recipe Yummy vegetarian recipe
Butternut squash, 1 lb.
Firm tofu, about 0.5 lbs.
Broccoli, 1 cup florets
Mushrooms, 2 cup sliced
Onion, one medium diced
Bread crumbs, 0.5 cups
Lowfat cheddar, 0.25 cups
Parmesan cheese, 2 tbsp. shredded
Olive oil, 1 Tbsp.
Meanwhile heat olive oil in a large skillet over medium high heat and add diced onions. Cook 3-4 minutes, add mushrooms and brocolli. Saute until vegetables are desired firmness.
When cooked, scoop out squash (keep rind) and add to a mixing bowl with tofu, breadcrumbs, Parmesan cheese, veggie mixture and stir. Season with salt and pepper to taste. Scoop back into rinds and top with cheddar cheese. Put back in 350 oven for about 15 minutes until heated through.
Makes 2 dinner servings or 4 side dish servings*.
*Note that nutritional information is based on side dish serving size.
Number of Servings: 4
Recipe submitted by SparkPeople user ICAN140.