Stuffed Acorn Squash with Sauteed Swiss Chard [VEGAN]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]

Ingredients:

  • 2 Acorn Squashes, halved with seeds scooped out.
  • Swish Chard — Soaked in Water & White Vinegar – rinse well to remove all sand ~ then chop
  • 1 Cup Red Lentils ~ rinsed
  • 2 Cups Filtered Water
  • 1 Package of Ground Tofurkey *Chorizo Style*
  • 1 small can of Tomato Paste
  • 1 Large Yellow Onion, diced
  • 6 cloves of garlic – smashed 3 for stuffing and 3 for sautéed Swiss Chard
  • 1-2 TBS Extra Virgin Olive Oil (EVOO)
  • 1 Cup of Panko (or bread crumbs)
  • Dash of Iodized Sea Salt ~ optional
  • Ground Black Pepper

 

Equipment & Method of Prep:

  • Pre-heat Oven to 400 degrees
  • One Half Sheet Pan
  • Two Large Saute Pans
  1. Slice Acorn Squash in half
  2. Coat both sides with EVOO (Extra Virgin Olive Oil)
  3. Salt and pepper the side you will be eating
  4. Place face down on 1/2 sheet pan (use a Silpat and it will make cleaning the sheet pan easier)
  5. Bake 20-30 minutes until you can pierce skin-side with a for

Meanwhile:

  1. Pre-heat large saute pan
  2. Once hot, add EVOO, diced onion and garlic – dash of Salt (or omit)
  3. Cook until onions are almost translucent
  4. Add Ground Tofurkey
  5. Saute until onions and Tofurkey start to lightly brown – eyeball it.
  6. Add 1 Cup of rinsed Red Lentils & 2 Cups of Filtered Water
  7. Add One Small Can of Tomato Paste – rinse can and dump extra water into saute pan.
  8. Add more salt if desired
  9. Give everything a good stir, allow to simmer until Red Lentils are tender, and all liquid is mostly absorbed.
  10. Check the Squash.  If you are able to pierce the skin side with a fork, they are cooked.
  11. Remove from Oven and Change Oven to Broil
  12. Using Tongs, flip the squashes over.
  13. Fill with Red Lentil/Tofurkey Mixture
  14. Sprinkle with Panko or Bread Crumbs (vegan cheese or parm cheese is an option at this point – I chose to not use vegan cheese)
  15. Lightly drizzle tops with EVOO
  16. Place squashes under broiler until Panko is lightly browned; then remove.

The Sautéed Swiss Chard:

  1. Pre-heat Saute Pan
  2. Smash Cloves of Garlic (as much or as little garlic as you like)
  3. Add 1-2 TBSPs of EVOO to hot Saute Pan
  4. Add Smashed Garlic & Swiss Chard — lightly saute until greens are wilted and garlic is golden – do not over-cook.

To SERVE:

Plate stuff Acorn Squash and serve with side of Sautéed Swiss Chard.

YUMMY and perfect for fall.

 

 

 

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