Vegan Stuffed Squash with Spiced ‘Ricotta’
This vegan stuffed squash makes the perfect dinner. It’s a recipe that is so healthy and light, while still being comforting, filling and it feels like a complete meal. It’s easy to put together, the oven does most of the work. I hope you try it and enjoy.
My mom used to make this stuffing made from paneer, which is a type of Indian fresh cheese. With the cheese were herbs and aromatics mashed until creamy. She’d use this to stuffing in so many ways from filling bread to stuffed peppers, eggplant or even chillies. Today, I am having a moment with these beautiful delicata squash. Easily my favorite kind of squash. And I also made this stuffing vegan by using tofu instead. The texture of tofu when scrambled and then baked becomes super close to a ‘ricotta’. This spiced homemade vegan ‘ricotta’ is a staple in our home. Great to make as a meal prep and keep it handy throughout the week.
I wish you could smell the goodness when it bakes. The stuffing is made from tofu, holy basil (or regular basil), sundried tomato & jalapenos. It’s so darn easy to make, it’s healthy, protein packed, über flavorful, vegan & dairy free! Delicata squash makes a great vessel in this recipe, but you could certainly use any other type of squash or vegetable instead.
What you need to make vegan stuffed squash
Ingredients
2 delicata squash, halved
2-4 tbsp oil
2 tsp salt
Filling:
1 block extra firm tofu (I’ve used Nasoya high protein tofu)
2 tbsp oat milk ( or any plant milk)
1/2 cup packed fresh basil*
2 tbsp chopped fresh mint
1/2 onion, finely chopped
1/4 cup pickled jalapenos, finely chopped
1″ piece ginger, minced
4 cloves garlic, minced
2 tbsp sundried tomatoes packed in oil, chopped
1 tsp salt
Notes*
– holy basil or tulsi is preferable. if you don’t have access to it, thai basil or regular italian basil will work too.
– I also added in 1 bhut jolokia aka. ghost pepper because we love 🔥 in this house. This is optional obviously!
How to make vegan stuffed squash
Preheat the oven to 400 F.
Drain and remove tofu from the packaging. Rinse and place the block of extra firm tofu between towels with a weighted pan on top. Press tofu for only about 10 minutes only. Typically we’d press it much longer when we want crispy tofu, but today for a creamy ricotta like texture, a bit of moisture in the tofu helps.
Halve both the delicata squash, scoop all the seeds & insides. The skin is completely edible and turns tender when cooked, so we can leave that on! Brush oil all over them inside and out. Place in a baking sheet. Sprinkle salt evenly all over. Set these aside.
Place the tofu in a large bowl and crumble using your hands. Crumble into as fine a texture as you can get. Add oat milk and continue mixing them to create a soft and supple mixture. To this add ginger, garlic, jalapenos, onions, basil, sun dried tomatoes and ghost pepper, if using. Continue mixing to form a creamy & fluffy filling.
Place a good amount of filling in each of the squash halves. Ideally about a cup of mixture. Transfer to the oven for baking. Bake for 35-45 minutes. Check at the 35 min mark for doneness of squash. Depending on your oven, it may need an additional 10 more minutes of cooking. Once it’s done, check by gently inserting a fork in the squash, and it should be soft and fully cooked. Allow to cool for a few minutes and enjoy as is, or with a salad.
If you like this recipe, please rate the post below. And also leave a comment if you try it!
Also check out these other recipes:
Delicious Crispy Tofu in Spicy Gochujang Sauce
The Best Vegan Chilli Tofu Indo Chinese Style
Delicious Vegan Red Curry Tofu (made from scratch)
