Directions:
- Cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients.
- Dice tomatoes, zucchini, yellow bell pepper and tofu.
- Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
- Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
- Add tomatoes, cook 1-2 minutes more.
- Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
- Taste and adjust seasonings if necessary.
- Remove from heat.
- Add chopped parsley and green onions.
- Top with 2 tbsp of olive oil and juice of 1 lime.
- Serve with rice or bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.91 Kcal (1302 kJ) | ||
| Calories from fat | 136.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 23% | |
|---|---|---|---|
| Sodium | 1177.53mg | 49% | |
| Potassium | 641.35mg | 14% | |
| Total Carbs | 35.4g | 12% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 11.8g | 24% | |
| Vitamin C | 36.3mg | 60% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 12.1mg | 67% | |
| Calcium | 160.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 102.66 Kcal (430 kJ) | ||
| Calories from fat | 45.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 23% | |
|---|---|---|---|
| Sodium | 388.81mg | 49% | |
| Potassium | 211.77mg | 14% | |
| Total Carbs | 11.69g | 12% | |
| Sugars | 1.47g | 18% | |
| Dietary Fiber | 1.75g | 21% | |
| Protein | 3.89g | 24% | |
| Vitamin C | 12mg | 60% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 4mg | 67% | |
| Calcium | 53.1mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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