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
• 1/4 tsp salt, plus additional to taste
• freshly ground pepper
• freshly ground nutmeg
• 4 tbsp butter (divided)
• 1 1/2 cups uncooked wild rice blend or wild rice
• 3 1/4 cups vegetable or chicken broth
• 2 cups 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
• 1/2 cup minced fresh parsley
• 1 x (8 oz or 227 g) package hickory-baked tofu, cut into 0.25 inch dice
• 3/4 cup chopped walnuts or pecans, toasted
• 3/4 cup sweetened dried cranberries