Two-Fingers Whiskey BBQ™ Stuffed Squash

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Two-Fingers Whiskey BBQ™ Stuffed Squash

Ingredients

  • 1 package EXTRA firm tofu**
  • 3/4 c Two-Fingers Whiskey BBQ™ Sauce
  • (Rinse & crumble tofu. Mix in BBQ sauce. Let sit for 4 hrs or over night. )
  • 4 sweet dumpling squash, baked
  • 1c quinoa
  • 2 c vegetable broth
  • Roasted Vegetables:
  • 3 tblsp garlic olive oil
  • 2 broccoli crowns
  • 2 red peppers, diced
  • 1 medium onion, diced
  • 1/2 c chopped pecans or walnuts
  • Salt and pepper to taste

Preparation

Squash Preparation

  • Preheat oven to 375 degrees
  • Cut tops off of squash and scrape out seeds.
  • Brush outsides & insides with garlic olive oil, add salt & pepper to taste to inside of squash.
  • Cook 50 minutes or until soft. Take out & cool.

Roasted Vegetable Preparation

  • Preheat oven to 400 degrees
  • Tear broccoli into small, bite-sized pieces, add in red peppers & onion.
  • Put all vegetables into large bowl,add pecans, and toss well. Spread onto cookie sheet, sprinkle with salt and pepper to taste, and roast for 20-25 minutes or until veggies are browned.

Quinoa Preparation

  • In 2 qt. sauce pan, add quinoa and vegetable broth & bring to a rolling boil.
  • Lower heat & cook covered for 15 minutes
  • Turn off heat and let stand for 5 minutes

Stuffing Squash

  • In frying pan: Brown marinated crumbled tofu
  • Mix together roasted vegetables, pecans, quinoa, & tofu.
  • Put mixture into centers of squash and drizzle tops with Two-Finger Whiskey BBQ Sauce™.
  • Return to a 375 degree oven for 10-15 minutes or until warmed through.
  • Serve with your favorite side dish or an arugula salad. Enjoy!

**Can substitute tofu for sausage or your favorite meat. Brown meat, add sauce, mix well, and let marinate while preparing the rest of the meal.