Stuffed Acorn Squash

plant based vegan gluten-free


~  2 acorn squash, cut in 1/2 and seeds removed
~ 1 cup cooked sprouted brown rice
~ 1 yellow onion, diced
~ 1 red pepper, diced
~ 2 cloves of garlic, minced
~ 2 packs (16 oz) original tempeh chopped up really tiny
~ 1 tsp (or more) dried oregano
~ 1 tsp (or more) paprika
~ 1/2 tsp (or more) ground sage
~ 1/4 cup (or more) fresh parsley
~ 2 tbsp hemp hearts / shelled hemp seeds


~ preheat oven to 400 deg F
~ spray a baking pan with organic coconut or olive oil spray
~ place halved acorn squash cut side down & bake about 40 min
~ cook your rice as directed (I use a rice cooker)
~ sautée onion, red pepper, & garlic in a pan with 1/2 tbsp olive oil
~ once onions are translucent, add chopped tempeh and brown
~ add in oregano, paprika, and sage before stirring in 1 cup of your cooked rice (I love dried herbs, so I add a lot)
~ sea salt to taste
~ take the mixture off of the heat, and add in fresh parsley
~ take squash out of the oven, gently flip it over, fill the cavities with your filling, and sprinkle the hemp seeds on top
~ return to the oven to broil very briefly
~ remove from the oven and allow to cool for a few minutes