Stuffed Hokkaido Squash with Quinoa, Beans and Tofu Crumble

Ein Hokkaido aus dem Ofen wird mit würzigem Quinoa, schwarzen Bohnen, Mais und knusprigem Tofu gefüllt. Dazu kommen Avocado und Limette, so wird das Gericht eiweißreich und sättigend.

By yumbelo-Küche · 2 servings · 50 minutes

Ingredients

• 1 Stück Hokkaido squash
• 100 g Quinoa
• 300 ml Water
• 1 Dose Black beans from a can, drained
• 150 g Corn kernels
• 200 g Plain tofu
• 1 Stück Red onion
• 1 Stück Garlic clove
• 1 TL Smoked paprika powder
• 1 TL Cumin, ground
• 1 EL Tomato paste
• 1 Stück Lime
• 1 Stück Avocado
• 1 Bund Coriander
• 1 EL 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 sheet.
2. Brush the squash halves with a tablespoon of oil, season with salt and pepper and bake for 25 to 30 minutes until the flesh gives easily when pressed with 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 over low heat for about 15 minutes until it has absorbed the liquid, 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, 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 for 3 minutes, season with salt and pepper.
7. Stir the quinoa into the mixture and season with lime juice to taste.
8. Fill the squash halves with the filling in a mound and bake for another 5 minutes in the oven.
9. Halve the avocado, remove the pit and slice it. Roughly chop the coriander and cut the lime into wedges.
10. Serve the stuffed squash halves with avocado, coriander and lime wedges.