Main Ingredients

Suitable for Vegans

280g Naked Tofoo

1 Large Butternut Squash (1.2kg) (In Half and Seeds Removed but Saved)

4 tbsp Olive Oil

10 Sundried Tomatoes (Chopped)

1 Red Onion (Chopped)

1 Clove of Garlic (Chopped)

Bunch Fresh Sage (Chopped)

1 tbsp Thyme (Chopped)

75g Basmati Rice

75g Dried Cranberries

20ml Vegetable stock

Salt and Pepper to taste.

200g Spinach (Wilted and Chopped)

nutritional information
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Tofoo and Cranberry Stuffed Butternut Squash

Serves 2 • Prep 15 min • Cooking

Tofoo and Cranberry Stuffed Butternut Squash
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

1 Large Butternut Squash (1.2kg) (In Half and Seeds Removed but Saved)

4 tbsp Olive Oil

10 Sundried Tomatoes (Chopped)

1 Red Onion (Chopped)

1 Clove of Garlic (Chopped)

Bunch Fresh Sage (Chopped)

1 tbsp Thyme (Chopped)

75g Basmati Rice

75g Dried Cranberries

20ml Vegetable stock

Salt and Pepper to taste.

200g Spinach (Wilted and Chopped)

nutritional information
Method

Underline

1. Preheat the oven to 180°C.

2. Slightly hollow the butternut squash out to make room for the filling. Finely chop the flesh removed and place in a frying pan with the seeds. Heat on a medium heat with 2 tbsp olive oil. Mash/crumble your Tofoo. Add the Tofoo, onion, garlic, sundried tomatoes, sage, thyme, cranberries and rice, along with the vegetable stock to the pan and cook for 10 mins or until soft. Stir occasionally. Add salt and pepper to taste. Add the spinach and stir.

3. Pack the mixture into the hollowed squash tightly, and press the halves firmly back together. Rub the remaining olive oil onto the squash and sprinkle with salt and pepper.

4. Wrap in 2 layers of tin foil and bake in the preheated oven for 2 hours. Slice into the desired thicknesses or serve in two halves.