Holiday Tempeh & Couscous Stuffed Squash
Tempeh Ingredients
1-200g package of Tempea tempeh
1 tbsp maple syrup
1 tsp vegan worcestershire sauce
¼ cup tamari
½ tsp paprika
¼ tsp cayenne
¼ tsp salt
¼ tsp pepper
Couscous Ingredients
1 cup uncooked pearl couscous
1 ¼ cup vegetable broth
Other Ingredients
3 small acorn squash, halved and seeds removed
2 tsp olive oil, divided
Sprinkle of salt and pepper
2 cloves garlic, minced
1 small leek, thinly sliced
2 medium or 3 small carrots, sliced into thin rounds
2 cups chopped brown cremini mushrooms
1 cup chopped and de-stemmed red, green, or rainbow chard
¼ tsp salt
2 tsp maple syrup
1 tbsp tamari
½ lemon, juiced
1 small can of chickpeas, drained and rinsed
⅓ cup toasted and chopped pecan pieces
2 cups cooked couscous (from above)
½ tsp dried thyme
Black pepper to taste
Instructions
Start by preheating the oven to 400 degrees F. Slice tempeh into ¼” strips and add to a square or rectangular Tupperware container. Add all the marinade ingredients, seal, and shake gently to combine. Let sit for 5 minutes while you prepare the squash.
Cut each acorn squash in half and remove seeds. Place squash halves open side up onto a baking sheet and lightly coat the fleshy parts in olive oil. Sprinkle with salt and pepper.
Add squash to oven and bake for 40 minutes.Add marinated tempeh strips to a separate parchment paper or silicone mat lined baking sheet and bake at 400 degrees F for 10 min. Flip and bake for another 12-15 minutes. Remove from heat, chop into bite sized pieces and set aside.
Add couscous to a medium pot along with the vegetable broth. Bring to a simmer, cover, and cook on a low simmer for 10-12 minutes or until the couscous is al dente and the liquid has been absorbed. Remove from heat and set aside.
Add the remaining teaspoon of oil to a medium pan over medium heat. Add garlic, leek, and carrots and sauté for 3-4 minutes. Add mushrooms and cook for another 4-5 minutes or until the vegetables are soft. Add the chard and stir to incorporate.
Stir in the salt, maple syrup, tamari, lemon juice, cooked couscous, chickpeas, pecan pieces, cooked maple tempeh pieces and thyme. Cook on low heat for another 2 minutes or until heated through and well combined.
Once the squash is finished, remove from oven and when cooled a bit, scoop out an ⅛-¼ cup of flesh from each half and stir into the couscous/vegetable mixture.
To serve, add a generous scoop or two of the filling to each squash half. Top with any extra pecans and black pepper.