Tex-Mex Stuffed Acorn Squash

Ingredients:

• 2 acorn squashes (about 0.7 kg each), stems trimmed, pumpkins cut in half crosswise and seeds removed
• 1 package (400g) extra-firm tofu, drained and crumbled
• 2 tablespoons extra-virgin olive oil
• 1 orange or yellow bell pepper, cut into pieces
• 4 green onions, chopped
• 3 cloves garlic, finely chopped
• 1 tbsp. chili powder
• 2 tsp ground cumin
• 3/4 cup corn and black bean salsa
• 1.5 cups grated pepper jack cheese (about 170 g)
• Shredded lettuce, fresh cilantro and/or diced tomato, for serving

Preparation:

1. Preheat oven to 220°C (425°F). Line a baking sheet with foil; set aside. Place the pumpkins in a microwave-safe bowl with 1/4 cup water, cover loosely with plastic wrap, and microwave until tender when pierced with a fork, about 15 minutes.
2. Meanwhile, spread the tofu on a large plate and pat dry with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and most but 2 tablespoons of the green onion; season with salt and pepper to taste. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder, and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon of salt and cook, breaking up any large chunks. Stir in the salsa. Remove from heat.
3. Place the pumpkin halves cut-side up on the prepared baking sheet (cut a small piece off the bottom of the pumpkin so they stand upright). Pat them dry and generously season the pumpkin flesh with salt and pepper. Stir half the cheese into the tofu mixture, then divide it among the pumpkin halves. Sprinkle with the remaining cheese and bake until the filling is heated through and the cheese is melted, about 10 minutes. Top with green onions and any toppings of your choice.