Acorn Squash stuffed with Wild Rice Walnuts and Hickory-baked Tofu

Ingredients

 * 4 medium acorn squash (about 1¼ pounds each), cut in half
 * ¼ tsp salt, plus additional to taste
 * freshly ground pepper
 * freshly ground nutmeg
 * 4 tbsp butter (divided)
 * 1½ cup uncooked wild rice blend or wild rice
 * 3¼ cup vegetable or chicken broth
 * 2 cup water
 * 3 tbsp olive oil
 * 1 large yellow onion (about 12 ounces)
 * 2 large cloves garlic, minced
 * 2 large ribs celery, minced
 * 1 large carrot, finely chopped
 * 1 to 2 tablespoons chopped fresh sage leaves
 * 1 to 2 tablespoons fresh thyme leaves
 * ½ cup minced fresh parsley
 * 1 x (8-ounce) package hickory-baked tofu, cut into ¼ inch dice
 * ¾ cup chopped walnuts or pecans, toasted
 * ¾ cup sweetened dried cranberries

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Cut each squash in half crosswise.
 * 3) Scoop out and discard the seeds and strings.
 * 4) If necessary, trim the top and bottom so the squash will sit level, and place cut side up on a rimmed baking sheet.
 * 5) If the squash is too hard to trim the top and bottom, do it after the squash is cooked.
 * 6) Sprinkle each half with a little salt, pepper and nutmeg to taste.
 * 7) Cut 2 tablespoons of butter into 8 pieces and dot each squash half.
 * 8) Cover the pan with foil and bake until squash is just moist and tender, about 45 minutes.
 * 9) Meanwhile, combine the rice, broth, ¼ teaspoon salt and the 2 cups water in a medium saucepan.
 * 10) Bring to a boil over medium-high heat.
 * 11) Reduce the heat to simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
 * 12) Drain rice if there is still a lot of liquid in the pan.
 * 13) In a 10 inch saute pan, heat the olive oil over medium heat.
 * 14) Swirl to coat the pan and saute the onion, garlic, celery and carrot until slightly softened, about 3 minutes.
 * 15) Cover the pan, adjust the heat to medium-low and cook the vegetables until crisp-tender, 5 minutes longer.
 * 16) Add the sage, thyme and parsley and saute 1 more minute.
 * 17) Remove from the heat.
 * 18) In a large bowl, combine the cooked rice, sauteed vegetables, tofu, nuts and cranberries.
 * 19) Taste and add more salt and pepper, and other seasonings, if needed.
 * 20) Mound the rice evenly into each squash half.
 * 21) Cut remaining 2 tablespoons butter into 8 pieces and dot squash halves.
 * 22) Cover the pan with foil and bake until rice mixture is heated through, about 20 minutes.
 * 23) Make ahead: make the entire dish ahead, wrap each stuffed squash in foil and refrigerate up to 3 days.
 * 24) Reheat uncovered in the microwave for about 5 minutes, or bake uncovered at 350 °F for about 20 minutes.
 * 25) Optional seasoning: if you like a curried or cumin flavor, season the rice to taste with curry powder or ground cumin, and add only 1 tablespoon of sage and 1 tablespoon of thyme.