Tofu-Stuffed Acorn Squash

• 2 small acorn squash, halved, stemmed and seeded
• 1/4 cup chopped fresh dill
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 small red onion, cut into 1/2-inch pieces
• 3 cloves garlic, minced
• 1 14 -ounce package firm tofu, drained and coarsely crumbled
• 1 pint cherry tomatoes, halved
• 1 5 -ounce package baby spinach (about 8 cups)
• 2 tablespoons shredded parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 whole-wheat pitas, toasted and torn into 1-inch pieces

1. Put the squash in a large microwave-safe bowl.
2. Add 1 tablespoon dill, a splash of water, and salt and pepper to taste.
3. Cover with plastic wrap, pierce the plastic and microwave until tender, 15 minutes.
4. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
5. Add the onion and garlic; cook, stirring, until soft, 3 minutes.
6. Stir in the tofu and 1/4 teaspoon salt; cook, undisturbed, 2 minutes, then cook, stirring, until browned, 3 more minutes.
7. Push the tofu and onion to one side of the pan; add half of the tomatoes to the other side and season with salt.
8. Cook, stirring the tomatoes, 3 minutes, then stir into the tofu and onion mixture.
9. Add half of the spinach and a splash of water and stir until the spinach wilts.
10. Stir in 1 tablespoon parmesan and 1 teaspoon lemon juice.
11. Toss the pitas, the remaining spinach, tomatoes, 3 tablespoons dill, 1 tablespoon parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste in a bowl.
12. Spoon the tofu mixture into the squash.
13. Serve with the salad.
14. Photograph by Christopher Testani

acorn, dill, kosher salt, extravirgin olive oil, red onion, garlic, firm tofu, cherry tomatoes, baby spinach, parmesan cheese, lemon juice, pitas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tofu-stuffed-acorn-squash-recipe.html (may not work)