Tofu, Wild Rice and Almond Stuffed Acorn Squash

A refridgerator full of squash

As mentioned before, we have a TON of squash, as you can probably tell from the above picture, and the previous one of our squash center piece (hey, it is pretty). After seeing this recipe posted on my cousin’s amazing blog, I knew I had to make it, and that it would be perfect to utilize one of our many acorn squash lying around. This really is a fantastic recipe. It is easy to make and is also very versatile, depending on what you have in your fridge that day, or what you feel like eating. It is the perfect way to present and eat the best things fall has to offer. I followed the recipe, which you can find by following the link to her blog, with a few exceptions. I threw in about a cup and half of swiss chard (we had a great bunch of it from the farm share), and added sliced almonds instead of hazelnuts.

glorious!

First of all, you can tell that is going to taste great right away, while it’s still baking, because it makes the house smell fantastic (and warms it up too!), and because it looks beautiful. The bright colors of the squash play well with the colorful wild rice, almonds, and the earthy green of the swiss chard. When you eat it you’re not surprised that it tastes amazing because it looks so appetizing to begin with. The nice chew of the wild rice is a great contrast to the soft, sweet acorn squash, and the tofu adds another level to the dish, being slightly crispy on the outside and still relatively soft on the inside. The swiss chard tastes fantastic with the almonds and with the filling as a whole. This dish alone is one of the many reasons to celebrate the fall.

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