Acorn Squash stuffed with Wild Rice Walnuts and Hickory-baked Tofu

==Ingredients==
* 4 medium acorn squash You can also stuff your favorite squash, such as delicata, sweet dumpling or buttercup. If you have stuffing left over, heat and serve as a side dish or use it in stuffed bell peppers. (about 1¼ pounds each), cut in half
* ¼ tsp salt, plus additional to taste
* freshly ground pepper
* freshly ground nutmeg
* 4 tbsp butter (divided)
* 1½ cup uncooked wild rice blend or wild rice
* 3¼ cup vegetable or chicken broth
* 2 cup water
* 3 tbsp olive oil
* 1 large yellow onion (about 12 ounces)
* 2 large cloves garlic, minced
* 2 large ribs celery, minced
* 1 large carrot, finely chopped
* 1 to 2 tablespoons chopped fresh sage leaves
* 1 to 2 tablespoons fresh thyme leaves
* ½ cup minced fresh parsley
* 1 x (8-ounce) package hickory-baked tofu, cut into ¼ inch dice
* ¾ cup chopped walnuts or pecans, toasted To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
* ¾ cup sweetened dried cranberries
==Directions==
# Preheat oven to 350 °F.
# Cut each squash in half crosswise.
# Scoop out and discard the seeds and strings.
# If necessary, trim the top and bottom so the squash will sit level, and place cut side up on a rimmed baking sheet.
# If the squash is too hard to trim the top and bottom, do it after the squash is cooked.
# Sprinkle each half with a little salt, pepper and nutmeg to taste.
# Cut 2 tablespoons of butter into 8 pieces and dot each squash half.
# Cover the pan with foil and bake until squash is just moist and tender, about 45 minutes.
# Meanwhile, combine the rice, broth, ¼ teaspoon salt and the 2 cups water in a medium saucepan.
# Bring to a boil over medium-high heat.
# Reduce the heat to simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
# Drain rice if there is still a lot of liquid in the pan.
# In a 10 inch saute pan, heat the olive oil over medium heat.
# Swirl to coat the pan and saute the onion, garlic, celery and carrot until slightly softened, about 3 minutes.
# Cover the pan, adjust the heat to medium-low and cook the vegetables until crisp-tender, 5 minutes longer.
# Add the sage, thyme and parsley and saute 1 more minute.
# Remove from the heat.
# In a large bowl, combine the cooked rice, sauteed vegetables, tofu, nuts and cranberries.
# Taste and add more salt and pepper, and other seasonings, if needed.
# Mound the rice evenly into each squash half.
# Cut remaining 2 tablespoons butter into 8 pieces and dot squash halves.
# Cover the pan with foil and bake until rice mixture is heated through, about 20 minutes.
# Make ahead: make the entire dish ahead, wrap each stuffed squash in foil and refrigerate up to 3 days.
# Reheat uncovered in the microwave for about 5 minutes, or bake uncovered at 350 °F for about 20 minutes.
# Optional seasoning: if you like a curried or cumin flavor, season the rice to taste with curry powder or ground cumin, and add only 1 tablespoon of sage and 1 tablespoon of thyme.
== Notes ==
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Category:Acorn squash Recipes
Category:Buttercup squash Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Cranberry Recipes
Category:Delicata squash Recipes
Category:Dried cranberry Recipes
Category:Pecan Recipes
Category:Recipes that need photos