this was a real gamble. i wanted to stuff and bake something, mark wanted a scramble, i looked in the fridge and went with it.
luckily it turned out to be SO DELICIOUS. i will make this again and i think you should too. it’s a nice new take on brunch, not just the same scramble and gravy (not that i don’t love scramble and gravy).
- 1 acorn squash
- 2 tbsp oil
- 1/2 onion, diced
- 1 1/2 tbsp braggs or soy
- 1 tsp turmeric
- 1 tsp mustard seeds
- 6 mushrooms, sliced
- 1 tbsp fresh dill, chopped
- 2 c. chopped kale, stalks removed
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1/4 c. nutritional yeast
- 1 pinch chili flakes
- 1/2 block pressed or firm tofu, crumbled
- salt + pepper to season squash (1/8 tsp each, or to your tastes)
preheat oven to 400. cut squash in half lengthwise (so you have two even halves). scoop out the seeds, and then scoop out another couple tbsp of flesh to make a nice bowl in each. heat oil in a frying pan and add onions. cook until soft and translucent, add mushrooms and cook until browned. add kale and garlic, stir and cook another couple minutes until the kale is wilted.
in a bowl crumble tofu. add braggs, dill, nutritional yeast, black pepper and chili flakes. stir to coat evenly then add the kale mushroom onion mixture. stir it up.
in a shallow baking dish, place the acorn halves open side up, and season lightly with salt and pepper. scoop scramble mixture into each half, pressing gently and heaping it up so it’s super full and tasty. bake for about 45 minutes until tops are browned and squash is soft. serve! just remember not to each the peel.