Tempeh and Rice Stuffed Squash
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
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.
SO HOW'D IT GO?
woah - this is like porn for your taste buds, my mouth is in ecstasy.
:)>>> Fabulous! Easy to follow and tasted fantastic! All I added was two cloves of garlic and it tasted great! Even my meat eating hubby enjoyed it! ;)b
>:D Delightful. My boyfriend kept complaining that he wanted some "Classic elements of the fall harvest" This will shut him up ^-^
I sauteed the tempeh and onion in a little vegan broth and added garlic and onion powder, salt and pepper then splashed some soy sauce. I used tarragon, nutmeg, and cumin to season the squash puree before mixing it up with the tempeh/onion mix. I used a "Far East" rice and lentil mix for the rice just to add some flair. It turned out so beautiful. This recipe seems very versatile and I can probably go for a lot of different flavors based on squash used and seasons used (I chose buttercup and butternut squash this time, the butternut was more savory and the buttercup more sweet, really complimented each other nicely.) Thanks for the great recipe! ;)b