Enjoy this flavorful Tempeh Sausage Stuffed Squash as a healthy meatless meal any night of the week! Vegan, gluten-free, and carnivore-approved!
Stuffing yummy things with even yummier things is always a stupendous idea.
I have a love for Thanksgiving Day that grows exponentially each year. The last couple years since finishing grad school have been quite a whirlwind. We opened Alchemy, the blog grew, I met my hunky boyf, and life just hasn’t seemed to slow down. Long story short, I don’t get to go home as much as I’d like to.
Thanksgiving has always been synonymous with home. I have vivid memories of my dad cutting the bird with an electric knife, my grandma topping the sweet potato casserole with marshmallows, and my mom asking everyone thirty nine times if anyone needs anything. There’s something very special about this time of year and the quality fam time that comes along with it that we anticipate all year long.
I get warm and fuzzy just thinking about it!
I’m not super fussy about what I eat on Thanksgiving.
That would be like going to the candy store on Valentine’s Day and asking for carrot sticks. It’s just not what you do. Yes, you can by all means make healthier versions of the classics that still taste like a dream (Healthy Green Bean Casserole and Maple Balsamic Roasted Brussels to name a couple); but I firmly believe that on holidays it’s equally as important to indulge in the good stuff.
I mean Aunt Dee’s chocolate pecan pie basically has my name written on it—corn syrup and all.
I was so excited to partner with my pals at Kroger on an #EasyFancy dish because a) I’m there like three times a week so they’re basically my Columbus fam and b) they always have the most rockin’ deals on Simple Truth nuts and squash in the fall. P.S. both of those go on sale November 16th so run, don’t walk. You know I die for a good bargain and man oh man do they deliver!
This Tempeh Sausage Stuffed Squash tastes like you slaved away in the kitch all day to make it but really it’s just some awesome spices working their spicy magic. ‘Tis easy and ’tis fancy. ‘Tis #EasyFancy!
Now let’s chat more about these sexy sasaugy thangs. Since I love stuffing and stuffing seems to always have sausage in it, I decided to make a version that had all those fab flavors without the actual meat part. This makes a rad vegetarian main dish for those that won’t partake in the turkey since tempeh is packed with protein, fiber, and lettuce not forget…all the probiotics! That said, it’s totally carnivore-approved. My meat-loving boyfriend ate two in one sitting!
Because this recipe is so easy and delish, it would be a crime to save it for Turkey Day and Turkey Day only. Whip up this recipe on Sunday for filling lunches all week long. BAM!
If you want to kick it up a notch (and you do!), feel free to put a batt of butter (or Earth Balance if that’s your jam) along with a hefty sprinkle of salt and pepper in the cavity of each squash before roasting.
BAM! And once again I feel like Emeril. He’d totally wrap these in bacon and change the world.
- 3 acorn squash, halved and de-seeded.
- ⅓ cup Simple Truth pecans, finely chopped
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup Simple Truth sliced mushrooms
- 3 cups chopped kale
- 1-8 oz package tempeh, finely chopped (gluten-free if necessary)
- 1 tbsp fennel seed
- ¾ tsp thyme
- ¾ tsp rosemary
- 1 tsp oregano
- ½ tsp red pepper flakes
- 1 tsp dried sage
- 3 tbsp reduced-sodium soy sauce (sub tamari for gluten-free)
- 1 tbsp nutritional yeast
- 2 tsp pure maple syrup
- 1½ tsp lemon juice
- salt and pepper, to taste
- Preheat oven to 375°F. Halve squash (from stem to root) and remove seeds. Rub with a drizzle of olive oil and sprinkle with salt and pepper.
- Place squash cut-side-down on a baking sheet lined with a Silipat or parchment paper. Place pecans on a separate lined baking sheet. Bake pecans for about 10 minutes and roast squash for about 35-40 minutes (depending on size), or until tender.
- Meanwhile, heat olive oil in a large pan or dutch oven over medium heat. Add onion and sauté for about 5 minutes. Add garlic, mushrooms, kale, and tempeh and sauté for another 10 minutes.
- Add the rest of the ingredients and cook for 5-10 more minutes, or until tempeh is browned. Season with salt and pepper to taste.
- Stuff the tempeh mixture evenly into the cooked squash halves. Top with pecans. Serve hot.
DID YOU MAKE IT?!
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This post is sponsored by Kroger. Thanks for supporting the brands that make Hummusapien possible!