Acorn Squash Stuffed with Wild Rice, Walnuts & Hickory-Baked Tofu Recipe

Ingredients

• 4 medium acorn squash (about 1.25 lb or 567 g each), cut in half
• 0.25 tsp salt , plus additional to taste
• freshly ground pepper
• freshly ground nutmeg
• 4 tbsp butter (divided)
• 1.5 cup uncooked wild rice blend or wild rice
• 3.25 cup vegetable or chicken broth
• 2 cup water
• 3 tbsp olive oil
• 1 large yellow onion (about 12 oz or 340 g)
• 2 large cloves garlic , minced
• 2 large ribs celery , minced
• 1 large carrot , finely chopped
• 1 to 2 tbsp chopped fresh sage leaves
• 1 to 2 tbsp fresh thyme leaves
• 0.5 cup minced fresh parsley
• 1 x (8 oz or 227 g) package hickory-baked tofu , cut into 0.25 inch dice
• 0.75 cup chopped walnuts or pecans , toasted
• 0.75 cup sweetened dried cranberries