Meatless Monday: Wild Rice and Tempeh Stuffed Acorn Squash

Meatless Monday: Wild Rice and Tempeh Stuffed Acorn Squash

My husband and I are on a rare kid-free weekend getaway and  trying  hard to be computer free.  Luckily, today I have a mouth watering guest post from one of my former high school friends.  Thanks to Facebook we recently became reunited and I learned she is a chef and writer  living in San Francisco.   I am thrilled she offered to write a guest post while I'm away.  I hope you enjoy Marla Simon's delicious vegan Meatless Monday recipe below.

                                                                                                                                                                                                                            *   *   *

When I heard that Beth was looking for guest bloggers, I jumped at the chance to write something. I love reading Ups and Downs of a Yoga Mom and thought this fall recipe would be the perfect contribution to her Meatless Monday series.

While tofu seems to have grown in popularity throughout the years, tempeh hasn’t quite found mainstream popularity outside of the vegetarian community. The nutty flavor and hearty texture of the tempeh are a nice contrast to the sweetness of the acorn squash in this dish.

Serves: 4 

2 acorn squash
2 Tablespoons vegetable oil
1 yellow onion, peeled and sliced into half moons
8 oz package of tempeh, crumbled
1.5 Cups cooked wild rice
1 Tablespoon honey
salt and pepper to taste

  1. Preheat oven to 350 degrees.
  2. Cut the acorn squash in half. Remove the seeds and pulp. Place squash cut side down in a heavy baking dish. Add one inch of water to the pan and cover with foil. Bake for 40 minutes.
  3. Add oil to a sauté pan over medium heat. Cook onions, stirring occasionally, for ten minutes until or until they begin to caramelize.
  4. Add the tempeh and honey into the pan. Cook for five minutes. Remove from heat and pour the mixture into a large bowl.
  5. Remove the baking dish from the oven. Scoop out half of the flesh of each piece of squash and add it to the bowl. Add the wild rice. Mix until incorporated. Season with salt and pepper to taste.
  6. Fill the squash halves with the tempeh mixture and bake uncovered for 20 minutes. Serve immediately.

About me: Born and raised in Chicagoland, I got my start as a professional cook at Carlos and Restaurant Kevin. I currently work as a freelance food writer, food stylist and recipe tester in the Bay Area.  I’ve written for Vegetarian Times, The Bay Citizen and am a regular contributor to SF Weekly’s SFoodie blog.

You can follow me on twitter @Marla_Simon

Leave a comment