Stuffed Kabocha Squash Bowls
Servings: 2 servings
Ingredients
- 1 kabocha squash cut in half + seeds removed
- 1/4 yellow onion diced
- 1/4 cup mushrooms diced
- 1/4 cup baby carrots chopped
- 1/4 cup apples diced
- 1/4 cup multigrain stuffing with cranberries
- 4 oz. extra firm tofu cubed
- 1 tbsp hemp oil
- 1 tsp thyme
- sprinkle of sea salt
- sprinkle of freshly ground black pepper
Instructions
- Preheat oven to 350 F.
- Line baking sheet with aluminum foil.
- Cut kabocha squash in half. If they're wobbly, you can slice the rounded bottom off so it'll stand up straight. Arrange the halves cut-side-up onto the baking sheet.
- Add mixture of onions, mushrooms, carrots, apples, tofu, salt and pepper. Top each kabocha bowl with multigrain stuffing and drizzle with hemp oil.
- Bake for ~1 hour, or until tender.
Notes
This would probably work with most autumn squashes! :]