Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
ShanVeg, 12/23/07
Tempeh and Rice Stuffed SquashIngredients (use vegan versions): 1 small winter squash split in half (long wise) and seeds and yucky stuff scooped out
1/3 cup of brown rice cooked
1/2 packet of tempeh
1/2 large onion, or 1 small onion
Braggs Liquid Aminos to taste salt and pepper to taste
1 ripe avocado mashed
Directions:I split the squash (you can use acorn, sweet dumpling or butternut) and laid them cut side down in a baking dish in a little bit of water, and set the microwave to bake one potato. Dice onion and smoosh tempeh into little bits splash Braggs on to taste and saute till the onion are cooked through. So your using the 1/3 cup of rice after its cooked. Toss rice with tempeh and onion add pepper to taste. Scoop out the insides of the squash being careful to keep the shell intact. Moosh squash and rice and tempeh and onion together and put back into the squash shell. bake at 400 till it brown. After cooling for a minute or so top with mashed avocado. Sprinkle a touch of salt. Yummy.
Serves: 2
Preparation time: 20 minutes
