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Tempeh Stuffed Acorn Squash

Acorn squash is not the sweetest of the winter squash varieties but it sure makes a sweet bowl for serving stuffing. In this recipe, we pack the squash with seasoned protein-rich tempeh for a delicious main course.

2 acorn squash 
1 tablespoon extra virgin olive oil 
1 sweet onion, diced 
1 carrot, diced 
2 stalks celery, diced 
1/2 cup pine nuts, pan toasted 
8 ounces tempeh, coarsely crumbled 
1/4 cup barley malt 
1/4 cup brown rice syrup 
1 teaspoon olive oil 
1 bunch fresh flat leaf parsley, minced 

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Split the acorn squash in half lengthwise and remove seeds and stringy pulp. Turn, cut side down, and slice off the bottom of each to create a flat edge. Place cut side up, on baking sheet cover loosely with foil and bake for fifteen minutes. Remove from oven, and cover, and set aside. 

Place the olive oil and onions skillet over medium heat. Sautee for one or two minutes, season with soy sauce. add the carrot, celery, a splash of soy sauce and sautee two minutes more. Stir in the pine nuts, tempeh, season with soy sauce, reduce heat to low and cook, stirring frequently, for five to seven minutes. Remove from the heat and stir well. 

Spoon the tempeh filling generously into the bowl of each squash. Whisk together the barley malt, rice syrup, and olive oil. Spoon generously over the filling and cut sides of squash. Cover loosely with foil and bake for fifteen minutes. Remove cover and drizzle barley malt mixture over squash. Bake 20 to 25 minutes or until the squash is quite tender and the filling is browned. Serve hot.

Makes 4 servings 


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