Tempeh Sausage Stuffed Acorn Squash Food

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

TEMPEH-STUFFED ACORN SQUASH FOR FALL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a thin slice from the bottom of each squash half so they can stand upright. Place cavity-side-down in a 9x13-inch baking pan and cover tightly with foil.
• Bake in the preheated oven until tender when pierced, 45 to 50 minutes. Remove from oven and leave oven on.
• Break tempeh up into a bowl using your hands. Stir in sage, cloves, salt, and pepper. Transfer to a skillet over medium-high heat. Add apples, onion, raisins, cranberries, and thyme. Cook and stir until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.
• Turn squash halves upright. Fill equally with tempeh mixture and drizzle with maple syrup. Bake in the hot oven until filling is slightly browned on top, about 15 minutes more.

TEMPEH SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Mix water, soy sauce, nutritional yeast, maple syrup, lemon juice, sage, and bacon salt together to make the marinade. Place tempeh in marinade; refrigerate for 1 hour to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Sprinkle squash with salt and pepper. Place squash cut-side down on a baking sheet; spread pecans over the other.
• Bake pecans in the preheated oven until browned, 8 to 10 minutes. Bake squash until tender, 30 to 40 minutes.
• Meanwhile, heat 1 tablespoon vegan butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add the tempeh and marinade, kale, mushrooms, garlic, fennel seeds, oregano, rosemary, thyme, and red pepper flakes. Increase heat to medium-high. Cook until water has evaporated and tempeh and kale are crispy and browned, about 7 minutes. Season with salt and pepper and more bacon salt if needed.
• Dollop remaining vegan butter into each cooked squash half. Stuff with the tempeh mixture and top with pecans.

VEGAN CRUMBLED TEMPEH SAUSAGE

Steps:

• Crumble the tempeh into a pan.
• Add water and remaining ingredients, except for the oil, and stir well.
• Bring to a simmer on medium-low heat. Let simmer until the tempeh has absorbed all the water.
• Mix in the oil and continue to cook on medium heat for another 5 minutes or so. (If you have cut oil out of your diet, this step is optional, and the sausage will still come out delicious!)

SAUSAGE STUFFED ACORN SQUASH

Steps:

• Cut squash in half, remove seeds.
• Place squash cut side down in a microwave safe dish.
• Cover and microwave on high for 10-12 minutes or until tender.
• Cook sausage and onion in a large skillet until sausage is no longer pink.
• Drain if needed.
• In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
• Stuff squash with sausage mixture.
• Cover and microwave 2-3 minutes or until heated through.