Butternut Squash Stuffed With Mushrooms & Crunchy Tofu

This recipe is wonderful to serve over Thanksgiving.

It is sweet, savory, and crunchy to perfection!
It is low in calories and packed with protein.

The combination of the flavors is divine!

Ingredients

1 package organic sprouted extra firm tofu 15.5 oz / 439 g - cut into cubes

1 tablespoon coconut oil

1 butternut squash cut in half and seeded

1 medium onion, chopped

1 package of mushrooms - about 12 oz, chopped

1 teaspoon olive oil

2 garlic cloves, minced

2 stems of fresh thyme

2 fresh sage leaves

1 teaspoon balsamic vinegar  

1 tablespoon tamari

1 tablespoon pure maple syrup

+Salt

+Pepper

Directions

Brush the butternut squash with olive oil and sprinkle salt and pepper. Use a knife to score the squash. Place the squash on a baking sheet, lined with parchment paper, face side down and bake for about 30 minutes at 375 F, Next, turn them facing up and roast until nicely golden.

In a nonstick pan add coconut oil and toast the tofu on each side until golden brown and crunchy. Sprinkle with some salt. Set aside.

Use the same pan and add olive oil, chopped onion salt, and pepper - sauté until clear and tender, then add garlic, mushrooms, sage, thyme, tamari, pure maple syrup, balsamic vinegar, keep sauté until the liquids from the mushrooms have evaporated.

Finally, add the tofu cubes and mix.

Fill the butternut squash and bake for 15 minutes at 350F until heated through.