Baked, Stuffed Squash with Leek-Orange Sauce

Baked, Stuffed Squash with Leek-Orange Sauce was inspired by a meal at Omen in New York. It is a nutritious and filling entree. Serve with a steamed green vegetable and rice.

SERVES: 4

INGREDIENTS:

LEEK-ORANGE SAUCE

• 2 1/2 cups chopped leeks
• 1 tablespoon vegetable oil
• 2 cups water
• 2 tablespoons orange juice concentrate
• 1 1/2 tablespoons white miso
• salt to taste

BAKED, STUFFED SQUASH

• 2 acorn squash
• 1 teaspoon toasted sesame or vegetable oil
• 1 onion, diced
• 1 parsnip, diced
• 1 rib celery, diced
• 1 tablespoon mirin or water
• 3/4 pound (preferably soft) tofu, crumbled
• 1/2 cup cooked (follow package directions) and chopped hijiki or arame seaweed (optional)
• 1/2 cup chopped, roasted walnuts
• 1 teaspoon peeled and grated ginger root
• 1/2 tablespoon tamari or soy sauce

INSTRUCTIONS:

1. Saute leeks in 1 tablespoon vegetable oil over medium heat, for approximately 5 minutes. Add water and orange juice. Cover and bring to boil. Turn down the heat and simmer, covered, for 10 minutes until the leeks are very tender. Add the miso and salt. Blend until very smooth in a blender or food processor. Serve warm.
2. Prebake squash. Cut them in half, and clean out the seeds. Bake in 350° oven with cut side down in a baking dish with a little water for approximately 35 to 45 minutes. When a fork pierces the flesh easily and the squash is almost done, remove from the oven.
3. Increase heat in oven to 400°. Pour sesame or vegetable oil in a skillet. Heat oil, and add the onion. Saute for 1 minute, stirring. Add the parsnip and continue to stir for another 2 to 3 minutes. Add celery, reduce the heat to medium-low, and saute an additional 2 to 3 minutes.
4. Add mirin or water, cover, and cook over low heat for a few more minutes until all vegetables are tender.
5. Combine sauteed vegetables, tofu, seaweed, walnuts, ginger, and tamari or soy sauce in a bowl. Stir until well combined.
6. Fill prebaked squash cavities with vegetable mixture, and bake in a low baking dish, covered, for approximately 15 minutes or until squash is heated thoroughly.
7. Serve alone or with Leek-Orange Sauce.