1 butternut squash, halved and deseeded
olive oil, as needed
1 zucchini, sliced
1 onion, chopped
2-3 cloves garlic, minced
1 (14 ounce) box firm tofu
1 cup cooked quinoa
1/2 cup cooked brown rice
salt and pepper, to taste
1 (8 ounce) package shredded nondairy cheese, optional (I use soy)
1. Preheat oven to 375 degrees F. Roast the squash in the oven cut sides down, with a bit of oil for about 30 minutes or until done (easily pierced with fork). Meanwhile, sauté onion and zucchini with garlic for a few minutes in oil.
2. Crumble tofu into pan with veggies and sauté until vegetables are done. The tofu may stick to the pan. A little oil can help. Scoop out the insides of the squash after done, being careful not to tear the skin.
3. Mix the cooked squash flesh with quinoa, rice, cooked veggie/tofu mixture and add salt and pepper, to taste. Spoon mixture back into shells, top with grated cheese, if using, and bake for a few minutes longer for cheese to melt' and flavors to mingle.
Serve hot. You could substitute rice or quinoa for all the grains if you don't have both. I just had some of both left over.