Savory Stuffed Squash

Roasted butternut Squash, filled with fennel tofu sausage, kale and brown rice.

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Health Benefits:

Oh I love this recipe! It's the perfect warm mix of a savory, umami filling with the sweetness of the roasted squash all in one balanced bundle. A tofu "sausage" is mixed with kale and grains and placed inside roasted squash for a fiber and protein-packed meal that comes together on two baking sheets.

The tofu really takes on the flavor of Italian sausage, largely due to the fennel seeds which I think really make it pop. It's also a great recipe on its own to use in pasta dishes or added to salads.

This meal is also a great way to use up any cooked leftover grains you have, so feel free to replace the brown rice with any cooked grain, ideally one leftover from a previous meal or prep session, By using a previously cooked and cooled grain, you get the added benefit of resistant starches.

What are resistant starches? Resistant starches are carbohydrates that your body digests more like fiber meaning they help stabilize blood sugar, increase satiety and act as a prebiotic, feeding all your good gut bacteria.

Resistant starches are found in lots of food such as beans, legumes and oats. They also develop in grains that were cooked, cooled and re-heated. So whenever you are making grains, potatoes, rice etc, make extra knowing it's both convenient and beneficial as a leftover.

Ingredients (Makes 2 Servings):

• 1 butternut squash

• 1 tsp olive oil

• 1 dash of salt

• 16 oz firm tofu

• 1/4 cup nutritional yeast

• 1.5 tbsp soy sauce (use gluten free tamari, if needed)

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp fennel seeds

• 1/8 tsp salt

• Optional 1/8 tsp cayenne pepper

• 3 cups kale

• 1/2 cup cooked brown rice (can also substitute 1/2 cup cooked quinoa)

Equipment Needed:

• 2 Baking sheets

• Parchment paper

• Cutting board

• Chef's knife

• One medium bowl

• 1/2 cup measuring cup

Instructions:

• Preheat your oven to 425 F.

• Carefully, cut the butternut squash in half lengthwise and scoop out the seeds.

• Place the squash halves on a parchment lined baking sheet and drizzle the flesh side with 1 tsp olive oil and sprinkle of salt.

• Flip the halves so the prepared sides are facedown on the parchment paper and the skin side is facing up.

• On a separate parchment lined baking sheet, crumble the tofu into bite-sized pieces.

• Sprinkle the nutritional yeast, soy sauce, smoked paprika, oregano, garlic powder, onion powder, fennel seeds, salt and cayenne if using on top of the tofu. Toss to coat the tofu in the spices.

• Place both baking sheets in the oven.

• Roast the tofu for 20-25 minutes until starting to crisp.

• Roast the squash for 35-40 minutes, flipping half-way, until fork tender.

• Meanwhile, rinse and finely dice the kale and place in a large bowl.

• Add the cooked grain of your choice.

• Once the tofu is done, remove from the oven and add to the kale/grain mixture and toss to combine.

• When the squash is done, remove from the oven and add the kale/tofu mixture to the center of each half of squash. (If you have extra filling, place in a small baking dish).

• Roast the stuffed squash (and any extra filling) for an additional 10 minutes until the kale is soft and grains are re-warmed.

• Serve immediately and enjoy!

• Goes great with hot sauce, if you enjoy a kick.

Nutrition Info (per Serving): Calories: 395 Fat: 14.5g Carbohydrates: 32g Fiber 13g Protein: 37g