Chickpea, Tofu and Spinach stuffed buttercup squash - Vegetarian Gourmet
Mother nature has built a cavity in a squash that is so perfect for stuffing – it’s hard to resist just filling it up with all kinds of flavours! Buttercup squash is my favourite because it is both sweet and creamy, but feel free to use acorn or turban squash instead.Add Favorite
- 1 Buttercup Squash, cut in half, seeds removed
- 1 Tbsp. Olive Oil
- 10 Saffron Threads
- 1/4 Cup vegetable Stock or Water
- 1 Cup Canned Chickpeas
- 1 cup firm tofu, diced into 1 inch cubes
- 1 cup fresh baby spinach, roughly chopped
- 1 jalapeño pepper, minced finely
- 1 Clove of Garlic, minced
- 1/4 Cup Pure Maple Syrup
- 1/2 tsp. each Salt and Pepper or to taste
- Preheat oven to 375
- Sprinkle the squash halves with salt and pepper and olive oil and place cut side down on a parchment lined baking sheet. Bake at 375 for 40 minutes. Remove from oven and allow to cool.
- Dissolve the saffron threads in the vegetable stock or water and set aside.
- In a large bowl, combine the chickpeas, tofu, baby spinach, jalapeño and garlic. Add half of the maple syrup and the stock mixed with saffron. Mix well.
- Place the cooked squash halves cut side up in a baking dish. Fill the cavities with the chickpea mixture and cover with aluminum foil. Bake covered at 350 for 10 minutes.
- Remove the foil and drizzle with remaining maple syrup. Bake uncovered at 400 for 10 minutes more.