Holiday Tempeh Stuffed Squash

Ingredients

  • 2-8 ounce block of tempeh (we used Original)

  • 2 medium squash (we used acorn and delicata)

  • Oil for cooking

  • 1 cup wild rice

  • Arils of 1 pomegranate

  • 1/2 cup cilantro, chopped, plus more for garnish

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon ground thyme

  • 1/4 cup tahini (we thinned this out with a little water)

Instructions

  1. Preheat oven to 400ºF. Halve each squash. Scoop out the seeds and stringy pieces. Drizzle the halves with a bit of oil. Place on a baking sheet; bake for 50-55 minutes, until fork tender.

  2. Rinse wild rice and add with 2 cups water to a saucepan; bring to a boil. Reduce heat to simmer, cover, and cook for 30-35 minutes. Let sit with the cover on for 10 minutes, then fluff with a fork.

  3. In a skillet warm up some oil over medium heat. Pulse tempeh in food processor to crumble and add to the saucepan; cook for 5-7 minutes, stirring, until crispy.

  4. In a large bowl, add cooked rice, tempeh, pomegranate arils, cilantro, thyme, salt, and pepper. Stir to combine. Stuff the hollows of each squash half with filling. Bake for 10 minutes.

  5. Top each half with a tablespoon of tahini drizzle and chopped cilantro.