from Cindy Fleming
- 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.
- Heat the oil in a large frying pan over medium-high heat.
- Add the tempeh, season with salt and pepper, and cook for about 5 minutes, until browned
- 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.
- 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.
- 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.
- Bake in the oven for about 1 hour, until squash are tender. Serve.