Tempeh Sausage Stuffed Squash

5 from 6 reviews

Enjoy this flavorful Tempeh Sausage Stuffed Squash as a healthy meatless meal any night of the week! Vegan, gluten-free, and carnivore-approved!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stuff the tempeh mixture evenly into the cooked squash halves. Top with pecans. Serve hot.

Inspired by Post Punk Kitchen

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