Hearty Stuffed Acorn Squash

Instructions

1. Preheat oven to 400 F
2. Salt & pepper the inside of each squash half; place squash cut side down on a parchment-lined [or aluminum foil lined brushed with a small amount of oil to prevent sticking] baking sheet; roast for 30-50 minutes until a knife slides easily through.
3. Bring bulgur and 1 C water to a boil in a small saucepan; reduce heat to low, cover, and cook until bulgar is tender, 15-20 minutes.
4. Bring lentils and 2C water to boil in a saucepan; add 1/2 tsp salt and simmer until lentils are tender, 20-30 minutes; drain.
5. Sauté onion in a small amount of water over medium heat until soft
6. Food process tofu until creamy;
7. Mix tofu with the bulgur, lentils, onion, breadcrumbs, pecans, thyme, and sage; salt & pepper to taste.
8. Turn squash flesh side up and mound with the filling; bake for 15 minutes more until browned and cooked through