This is one of my favorite dishes to fix. It is a delicious and savory dish that is perfect for cold weather!
Stuffed Acorn Squash
- 2 acorn squashes
- 1 cup Emperor’s black rice
- ½ cup green lentils
- 5 strips of “bacon” tempeh chopped (optional)
- sun dried tomatoes
- sherry cooking wine
- walnut oil
- salt and pepper
- Vegetable stock
Cut the acorn squash into halves and lightly coat with walnut oil, salt and pepper and bake at 375 degrees for 35-40 minutes until tender.
Cook the rice and lentils (you can cook separately or together…I separate) in the vegetable stock and set aside.
Put a little walnut oil in a pan and add the onion and sun dried tomatoes and heat until onions are glassy.
Add in the tempeh (if using), garlic, mushrooms and capers until flavors are mixed and deglaze the pan with the sherry.
Mix in the spinach, rice and lentils and season with the herbs ad salt and pepper to taste. Remove from the heat and cover to let it rest to combine the flavors!
You can add cheese or vegan cheese to the top and broil on low for a bit if desired! Add in as much of the veggies, sherry and capers as you like…it’s all about flavor! Enjoy!!!