the daily dine

Day 22

Stuffed Acorn Squash with Wild Rice and Tofu

Start with cutting the bottom of the acorn squash so that it can set with out falling over, then cut the top off and hollow out the center.  Put squash in oven at 375 to bake for about 40 min.

Cook wild rice in pan until tender, add

•carrots

•celery

•onion

•rasins

Cut tofu in small pieces and cook thoroughly in pan, then add to rice mixture.  I like to add a little orange juice and brown sugar to rice mixture.

Take cooked squash out of oven and stuff rice inside, top with feta cheese and parsley, place back into oven and cook for 15 minuets.

I drizzled an orange glaze over the squash when finished.  Take cup orange juice, tbsp honey and corn starch, bring to boil and thicken.  Drizzle over squash.