Baked, Stuffed Squash with Leek-Orange Sauce

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
- 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:
It is a nutritious and filling entree. Serve with a steamed green vegetable and rice.
- 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.
- Prebake squash. Cut them in half, and clean out the seeds. Bake in 350° oven with cut sidedown 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.
- 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.
- Add mirin or water, cover, and cook over low heat for a few more minutes until all vegetables are tender.
- Combine sauteed vegetables, tofu, seaweed, walnuts, ginger, and tamari or soy sauce in a bowl. Stir until well combined.
- 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.
- Serve alone or with Leek-Orange Sauce.