Description
This cozy veggie-packed dish is a feast of textures and flavors, perfect for dinner any night. Sweet roasted squash meets garlicky kale, earthy mushrooms, and crispy tofu for a hearty bowl you’ll actually want to eat.
Ingredients
Units
Scale
- 2 acorn squash, halved lengthwise, seeds removed
- Salt, to taste
- Ground black pepper, to taste
- 2 cups raw orzo
- 10 ml VOO (virgin olive oil)
- 1 tsp fresh ground pepper
- 1 tbsp minced garlic
- 200 g thinly sliced shiitake mushrooms
- 1 bunch kale (≈4 cups cleaned and roughly chopped)
- 2 tbsp sesame seeds
- 1 yellow or red bell pepper, chopped
- Soy sauce, to taste
- 1/2 packet firm tofu, cut into cubes
Instructions
- Preheat oven to 475F.
- Cook 2 cups raw orzo according to package instructions, drain, and set aside.
- Half the 2 acorn squashes, and place them flesh side up, on a baking sheet.
- Brush the exposed flesh with 10 ml VOO and sprinkle with salt and 1 tsp fresh ground pepper.
- Roast for 25–30 minutes until tender (fork test works best).
- In a skillet, heat a little olive oil and sauté 200 g shiitake mushrooms.
- Add 1 tbsp minced garlic and a pinch of salt.
- Cook until mushrooms are tender but not browned.
- Toss in 1 bunch chopped kale and 1 chopped bell pepper.
- Cook until kale is wilted but still bright green. Stir in 2 tbsp sesame seeds.
- Add the cooked orzo and mix everything.
- Season with salt, pepper, and a little soy sauce if desired.
- Spoon the orzo-kale mixture into the roasted squash halves.
- Pop them back in the oven for a few minutes to warm through.
- In a separate pan, fry ½ packet of cubed tofu in a little olive oil until golden and crisp.
- Add soy sauce for extra flavor if you like.
- Serve the stuffed squash with the crispy tofu scattered on top. Enjoy!
Notes
Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
