Crispy Tofu & Mujadara Stuffed Acorn Squash with Tahini Drizzle

Ingredients

• 1 whole acorn squash, halved lengthwise, seeds removed
• 150 grams extra-firm tofu, pressed and cubed
• 1/2 cup brown lentils, cooked
• 1/2 cup bulgur wheat, uncooked
• 1 medium yellow onion, thinly sliced
• 1 cup vegetable broth, divided
• 2 tablespoons tahini, sesame paste
• 1 1/2 tablespoons lemon juice, fresh
• 3 cloves garlic, minced, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 tablespoons olive oil, divided
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons pomegranate seeds, optional garnish
• 1 tablespoon fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 1 tablespoon olive oil, season with salt and pepper. Place cut-side down on baking sheet and roast for 25-30 minutes until tender.

2. 2

   While squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onions with a pinch of salt and cook for 12-15 minutes, stirring occasionally, until deeply caramelized and golden brown.