Stuffed Hokkaido with Quinoa, Beans and Tofu Crumble

A roasted Hokkaido filled with spiced quinoa, black beans, corn and crispy tofu. Served with avocado and lime, this dish is rich in protein and very filling.

By yumbelo · 2 servings · 50 minutes

Ingredients

• 1 pc Hokkaido squash
• 100 g Quinoa
• 300 ml Water
• 1 can Black beans from a can, drained
• 150 g Corn kernels
• 200 g Plain tofu
• 1 pc Red onion
• 1 pc Garlic clove
• 1 tsp Smoked paprika powder
• 1 tsp Cumin, ground
• 1 tbsp Tomato paste
• 1 pc Lime
• 1 pc Avocado
• 1 bunch Coriander
• 1 tbsp Cooking oil
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat. Halve the squash, scrape out the seeds with a spoon and place the halves cut side up on a baking tray.
2. Brush the squash halves with one tablespoon of oil, season with salt and pepper and roast in the oven for 25 to 30 minutes until the flesh is soft and yields easily to a fork.
3. Rinse the quinoa in a sieve under cold water. Bring it to a boil with 300 ml water and a pinch of salt in a pot, then cover and simmer on low heat for about 15 minutes until it has absorbed the water, then let it steam dry.
4. Finely dice the onion and garlic. Crumble the tofu with your hands or finely dice it.
5. Heat some oil in a large pan and sauté the onion and garlic until translucent. Add the tofu and fry for 5 to 7 minutes until golden brown.
6. Stir in the paprika powder, cumin and tomato paste and toast briefly. Add the beans and corn and heat through for 3 minutes, then season with salt and pepper.
7. Stir the quinoa into the mixture and season with lime juice to taste.
8. Pile the filling mounded into the squash halves and bake for another 5 minutes in the oven.
9. Halve the avocado, remove the pit and slice it. Coarsely chop the coriander and cut the lime into wedges.
10. Serve the stuffed squash halves with avocado, coriander and lime wedges.