from Cindy Fleming

(Serves 4)

  • 2 acorn squash, cut in half and seeds removed
  • 1 cup cooked quinoa
  • 8 ounces tempeh, crumbled (or 8 ounces chopped walnuts or combination of both)
  • 1 medium yellow onion, minced
  • 3 cloves of garlic, minced
  • 1 8-ounce can of tomato sauce
  • 2 cups well-packed torn spinach
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon crushed red pepper
  • freshly cracked black pepper
  • sea salt
  • 1/4 cup water


Preheat the oven to 400 degrees F.

  1. Heat the oil in a large frying pan over medium-high heat.
  2. Add the tempeh, season with salt and pepper, and cook for about 5 minutes, until browned
  3. Push the tempeh over to one side of the pan, add the onion and garlic. Cook for a few minutes, until starting to brown around the edges.
  4. Remove from heat and mix in the spinach, quinoa, parsley, rosemary, red pepper, and most but not all of the tomato sauce. Taste and adjust seasoning if necessary.
  5. Stuff the squashes with the filling and place in a casserole dish. Top with the remaining tomato sauce. Add the water to the casserole dish.
  6. Bake in the oven for about 1 hour, until squash are tender. Serve.