Tofu Stuffed Acorn Squash

Autumn flavors like thyme, sage and apples make this vegetarian friendly dish perfect for a side or main entrée during the holiday season

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    55 Min

Cooking Directions

Preheat oven to 350°F.

  • Place squash skin side up on a pan and add 1/4 cup of water. Cover and roast for 20 - 30 minutes or until done; set aside.
  • In a large pan set to medium-high heat add oil; once oil is hot add onion, celery, carrot and apple.
  • Once onion becomes translucent add garlic, herbs and tofu.
  • Sauté for a few minutes then add soy sauce and broth.
  • Let liquid reduce then add raisins and almonds; season with salt and pepper then remove from heat.
  • Season inside of squash with salt and pepper. Place squash skin side down on a pan and fill with stuffing. Bake for 10 minutes; serve hot.


  • 1 pkg. House Foods Extra Firm or Super Firm Tofu, drained and crumbled
  • 3 acorn squashes, halved and seeded
  • ½ cup vegetable broth
  • 1 Tbsp. soy sauce or tamari
  • 1 tsp. thyme leaves
  • ½ tsp. sage, chopped
  • ½ bay leaf
  • ½ cup onion, finely chopped
  • ¼ cup celery, finely chopped
  • ¼ cup carrot, finely chopped
  • ¾ cup apple, diced
  • 1 tsp. garlic, minced
  • ¼ cup raisins
  • ¼ cup slivered almonds
  • Salt and pepper to taste

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