Search iEat Green

Stuffed Squash with Asian Tempeh and Vegetables

Print Friendly

Pre-heat oven to 375 degrees.

Ingredients

2 delicata squash, inside scooped out and diced (can substitute summer squash or zucchini)

2 baby butternut squash, inside scooped out and diced

1- 8 oz block of your favorite tempeh, cut into cubes

1 onion, chopped

1 cup diced carrots,

2 teaspoons chopped garlic

2 teaspoons grated ginger

½ yellow pepper, diced

1 ½ cups broccoli florets

2 Tbs. tamari

1 Tbs. Mirin

Olive oil

2 Tbs. chopped parsley

2 cups cooked brown rice mixed with wild rice

Step-by-step Instructions:

  1. Cut squash in half lengthwise. Scoop out seeds, and some of the inside flesh. Place in pyrex pan with a little water. Cover with parchment paper and roast in 375 degree oven for 15-20 minutes. When soft, remove from oven and let cool.
  2. Meanwhile, in cast iron pan, sauté tempeh in olive oil till golden brown. Turn over each piece and sauté the other side until golden brown. Splash with tamari (about 1 Tbs) and remove from pan. Set aside.
  3. Wipe out pan, and sauté onion in olive oil until translucent. Add the carrots and the inside pieces of squash. Cook for 5 minutes. Then add the broccoli. Add the garlic and ginger. Cook for 5 more minutes.
  4. Add the peppers.
  5. Add the Mirin and Tamari.
  6. Add the tempeh back into the pan.
  7. Add the Wild Rice, and parsley.
  8. Fill squashes with vegetable mixture.
  9. Bake at 375 for 10 minutes.

 

 

Stuffed Squash with Asian Tempeh and Vegetables
Author: 
Recipe type: Vegetarian, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 delicata squash, inside scooped out and diced (can substitute summer squash or zucchini)
  • 2 baby butternut squash, inside scooped out and diced
  • 1- 8 oz block of your favorite tempeh, cut into cubes
  • 1 onion, chopped
  • 1 cup diced carrots,
  • 2 teaspoons chopped garlic
  • 2 teaspoons grated ginger
  • ½ yellow pepper, diced
  • 1 ½ cups broccoli florets
  • 2 Tbs. tamari
  • 1 Tbs. Mirin
  • Olive oil
  • 2 Tbs. chopped parsley
  • 2 cups cooked brown rice mixed with wild rice
Instructions
  1. Cut squash in half lengthwise. Scoop out seeds, and some of the inside flesh. Place in pyrex pan with a little water. Cover with parchment paper and roast in 375 degree oven for 15-20 minutes. When soft, remove from oven and let cool.
  2. Meanwhile, in cast iron pan, sauté tempeh in olive oil till golden brown. Turn over each piece and sauté the other side until golden brown. Splash with tamari (about 1 Tbs) and remove from pan. Set aside.
  3. Wipe out pan, and sauté onion in olive oil until translucent. Add the carrots and the inside pieces of squash. Cook for 5 minutes. Then add the broccoli. Add the garlic and ginger. Cook for 5 more minutes.
  4. Add the peppers
  5. Add the Mirin and Tamari.
  6. Add the tempeh back into the pan.
  7. Add the Wild Rice, and parsley.
  8. Fill squashes with vegetable mixture.
  9. Bake at 375 for 10 minutes.

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More


or subscribe via RSS Feed

Archives

iEatGreen Supports The Work of Long Island Green Homes

Get a free home energy audit by filling out the webform here.