Mushroom-Tofu-Pecan Stuffed Squash

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This is a festive and hearty dish, appropriate for a holiday dinner. It is a perfect Thanksgiving alternative to turkey, served with steamed green beans, Brussels Sprouts or peas, and cranberry sauce, naturally.




Mushroom-Tofu-Pecan Stuffed Squash
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 3 or 4 small winter squash (such as acorn or buttercup), halved and seeded
  • 1 cake of tofu, pressed and cut into small cubes
  • 3 tablespoons tamari soy sauce
  • 3 tablespoons dry sherry
  • 4 cups small bread cubes
  • 2 tablespoons vegetable oil
  • 3 cups chopped onions
  • 3 celery stalks, chopped
  • 4 cups sliced mushrooms (1 pound)
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • 1 cup pecans, toasted and chopped
  • ½ cup vegetable stock or water
  • 1 tablespoon fresh lemon juice
  1. Place the squash halves, cut side down, in an oiled baking pan.
  2. Add about ½ inch of water to the pan and bake at 350° for about 40 minutes, until the squash is just tender.
  3. Meanwhile, marinate the tofu in the soy sauce and sherry.
  4. Toast the bread cubes on a baking sheet for 5 minutes.
  5. In a large pot, sauté the onions and celery in 2 tablespoons of vegetable oil.
  6. When the onions are translucent, add the mushrooms, marjoram, thyme, and stock or water.
  7. Cook covered for 10 minutes
  8. Add the tofu with its marinade and the bread cubes and sauté for another 5 minutes.
  9. Adjust the seasoning.
  10. Remove from the heat and stir in the pecans and lemon juice.
  11. Mound the filling in the baked squash halves and bake covered at 350° for 20 minutes.

Equipment: a large (4-6 quart) stew pot or Dutch Oven with a lid