We actually got half an inch of snow last night!
A whole half an inch! So sad that this excited us in a drought year!
It may have been just a dusting but at least it made the trails and dirt roads a little pretty.
I spent my morning before work off roading in the snow and being thrilled that I have new snow capable tires.
Than after work I made this curried acorn squash, great with a glass of wine in front if a fire on a slightly snowy evening.
Curried Acorn Squash with Golden Raisins and Tofu
1 acorn squash
1tsp curry powder
1 tsp cinnamon
1 tsp salt
1 cup wild rice
1/8th cup golden raisins
1 small block of high protein extra firm tofu
1/4 cup coconut oil
Cut the squash in half. Mix the curry powder, salt and cinnamon. Sprinkle half the mixture on the acorn squash as well as 1 tab melted coconut oil.
Bake the squash at 375 for 35 minutes until tender when poked with a fork.
Cut the tofu into bite size pieces.
Dredge the tofu in the remaining spices. Fry the tofu prices in the remaining coconut oil.
Cook the wild rice according to the directions.
Drain the rice and add the tofu and the golden raisins.
When the squash is cooked stuff the squash with the wild rice and serve.