Sausage And Apple Stuffed Acorn Squash

Directions:

Remove top & bottom of squash (for a flat base to sit on)

Halve the squash. Remove seed in each half. Drizzle with olive oil. Season with salt & fresh pepper.

Bake: 40 minutes @ 400°

 

Saute the filling in a frying pan: 
 
½ cup Tempeh: Cut into small pieces (<¼” cubes, or small strips). Cook in a frying pan with ½ cup vegetable or chicken broth. Simmer until water has evaporated. Remove from pan & set aside.

Add to the frying pan:

1 TBSP olive oil.

1 medium onion, chopped

2 stalks celery, chopped,

1 tsp salt

1 tsp pepper

1 tsp fresh, chopped rosemary

3+ cloves garlic, chopped

Add ½ pound tempeh (or use ground sausage). Continue cooking until tempeh is mixed in, or until sausage is browned.

 

Add 1 apple, chopped/cubed.

Add ½ cup bread crumbs.  

      (Use cornbread or other crumbs for gluten free)

Add ½ cup shredded Parmesan cheese. 

      (Or use alternative/goat cheese for dairy-free meal)

Continue cooking until Parmesan is melted.

Fill each halved squash with the filling.

Sprinkle more Parmesan on top.

Bake for 20 more minutes at 400°.

Garnish with a little more Parmesan & a small sprig of fresh rosemary.

*Tempeh: cut into small pieces