Vegetarian Stuffed Acorn Squash

 

As I've been getting more and more into using tempeh instead of tofu I love finding new ways to utilize it. I liked the idea of this main dish being an easy-to-grab fully prepared main dish. It was also easy to prepare this while the side was in the oven because the filling for the acorn squash is made all in one skillet. Overall, I liked the filling and thought that it was a relatively hearty main course. The nutritional yeast in this was nice and I didn't shy away from using fennel seed for a sausage-like flavor but you could use less if you didn't want it to be as strong of a fennel flavor. 

Recipe from Hummusapien. 

Ingredients:
-3 acorn squash, halved and de-seeded
-2 tablespoon extra virgin olive oil
-1 medium onion, diced
-3 cloves garlic, minced
-8 ounces sliced mushrooms
-3 cups chopped kale
-8 ounce package tempeh, finely chopped
-1 tablespoon fennel seed
-3/4 teaspoon dried thyme
-3/4 teaspoon dried rosemary
-1 teaspoon oregano
-1/2 teaspoon red pepper flakes
-1 teaspoon dried sage
-2-3 tablespoons reduced-sodium soy sauce
-1 tablespoon nutritional yeast
-2 teaspoons pure maple syrup
-1 1/2 teaspoons lemon juice
-salt and pepper, to taste

Preheat oven to 375°F. Halve squash (through stem) and remove seeds. Rub each cut half with olive oil and season with salt and pepper.

Place the squash cut-side-down on a baking sheet lined with parchment paper. Roast the squash for 
35-40 minutes (depending on size), or until fork tender.

While the squash is roasting heat olive oil in a large skillet and add the onions. Saute for about 5 minutes, add garlic, mushrooms, kale, and tempeh and saute for another 10 minutes.

Add the remaining ingredients and cook for 10 minutes more until the tempeh is browned. Season to taste.

Stuff the filling into the squash halves and serve immediately.