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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a savory and filling summer stew with acorn squash and beans. I believe I found this recipe originally on Vegetarian Times and modified it a bit. It makes a hearty stew that is incredibly filling. It is quite a healthy dish and should suit meat eaters and not alike. Ingredients:
1 acorn squash |
1 tomato, diced |
1 zucchini, diced |
1 yellow bell pepper, diced |
3/4 lb firm tofu, drained and diced (garlic pepper tofu steaks work best) |
1 (8 ounce) can white beans |
1 lime |
5 tablespoons olive oil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1 shallot, finely chopped |
2 green onions, sliced fine |
4 garlic cloves, finely minced |
1 tablespoon salt |
1 teaspoon pepper |
1/2 bunch fresh parsley, finely chopped |
3 cups cooked rice (for serving) |
Directions:
1. cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients.
2. Dice tomatoes, zucchini, yellow bell pepper and tofu.
3. Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
4. Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
5. Add tomatoes, cook 1-2 minutes more.
6. Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
7. Taste and adjust seasonings if necessary.
8. Remove from heat.
9. Add chopped parsley and green onions.
10. Top with 2 tbsp of olive oil and juice of 1 lime.
11. Serve with rice or bread.
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