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Squash Stuffed with Tofutti Goodness

What you need: 

2 squash, halved
4 tablespoons vegan butter (I use Earth Balance), divided
salt and pepper, to taste
4 tablespoons vegan cream cheese (I use Tofutti with chives)
3-5 green onions, diced

What you do: 

1. Preheat oven to 375 degrees Fahrenheit. Take out the seeds of the squash and place 1 tablespoon vegan butter in each 1/2.
2. Bake for about 40 minutes. Every 10 minutes, baste the squash with the melted vegan butter around the squash, and sprinkle with salt and pepper.
3. When they are out of the oven, let cool slightly and spoon the vegan cream cheese into the middle of the squash, and top with green onions.
Source of recipe: My own last minute creation before Thanksgiving dinner.

Preparation Time: 
10 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
4

SO HOW'D IT GO?

I made this yesterday at lunch, using tiny squashes that I got at the farmer's market. I think I either over cooked the squash, or the flesh wasn't the right firmness for this dish. Complete mush. I'll have to use a firmer squash next time.

The tofutti with chives and green onions was wonderful, though. When I was a vegetarian I was dissatisfied with most flavored cream cheeses. I like my food pungent, and most were too delicatley flavored. However, this one is perfect. I mde mine super oniony. I ended up taking the whole batch and spreading it on crackers. I'm thinking of making another batch of the tofutti goodness and making a sandwich out of it.

I bet caramelized onions in the tofutti mix would be nice, too.

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