Fall……mmm….the time of year bringing reprieve from hot summer sun, beautiful leaves, and SQUASH!!
For weeks I have been scouring the ads, just waiting for the day when they go on sale. That day finally came and I laid hands on two cute little acorn squash.
Truth be told, I had never even touched one of these squash before last week. I had no idea how to pick a tasty one or how to cook it. But what’s life without a little adventure……and LOTS of google searching.
I found inspiration from this recipe for Quinoa Stuffed Acorn Squash (healhycrush.com) and switched a few ingredients here and there until it reflected my tastes a bit more.
Stuffed Acorn Squash Serves 4
Total Time – 1 hr (prep – 40 min; cook – 53 min)
- 1/2 package (4 oz) tempeh, crumbled
- 2 Tbs soy sauce or tamari
- 2 Tbs lemon juice
- 2 acorn squash
- olive oil
- salt and pepper to taste
- 4 oz mushrooms, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 C packed spinach
- 1/3 C pine nuts
- 1/3 C dried cranberries
- 1/3 C fresh basil, chopped
- Preheat oven to 375º F.
- Combine soy sauce and lemon juice in bowl and add crumbled tempeh. Marinate for at least 15 minutes.
- Slice squash lengthwise and scrape out seeds and guts. Lightly brush oil on flesh and sprinkle with salt and pepper. Arrange squash flesh side down in a deep baking dish and bake 45 minutes.
- Meanwhile, cook quinoa and heat 2 Tbs of water in a large frying pan over medium heat. Saute onions, mushrooms, tempeh, and garlic for 5-8 minutes until softened. Add spinach and cook until it begins to wilt. Remove from heat and add quinoa, pine nuts, cranberries, basil, and salt and pepper to taste.
- Remove squash from the oven and turn them flesh side up. Fill with stuffing and cook for an additional 8 minutes.
- Serve warm and enjoy!