Enjoy this flavorful, high-protein Vegetarian Stuffed Acorn Squash with tempeh "sausage!" A healthy meatless meal perfect for any night of the week. Vegan, gluten-free, and carnivore-approved.
- 3 acorn squash, halved and de-seeded
- 1/3 cup pecans, finely chopped
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8oz sliced mushrooms
- 3 cups chopped kale
- 1-8 oz package tempeh, finely chopped (gluten-free if necessary)
- 1 tbsp fennel seed (start with 2 tsp if you want to go easy on the sausage flavor)
- 3/4 tsp dried thyme
- 3/4 tsp dried rosemary
- 1 tsp oregano
- 1/2 tsp red pepper flakes
- 1 tsp dried sage
- 2-3 tbsp reduced-sodium soy sauce (sub tamari for gluten-free)
- 1 tbsp nutritional yeast
- 2 tsp pure maple syrup
- 1 1/2 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 fork 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.
Some readers have added chopped apple or dried cranberries/raisins and loved it!