- 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
- Slice Acorn Squash in half
- Coat both sides with EVOO (Extra Virgin Olive Oil)
- Salt and pepper the side you will be eating
- Place face down on 1/2 sheet pan (use a Silpat and it will make cleaning the sheet pan easier)
- Bake 20-30 minutes until you can pierce skin-side with a for
- Pre-heat large saute pan
- Once hot, add EVOO, diced onion and garlic – dash of Salt (or omit)
- Cook until onions are almost translucent
- Add Ground Tofurkey
- Saute until onions and Tofurkey start to lightly brown – eyeball it.
- Add 1 Cup of rinsed Red Lentils & 2 Cups of Filtered Water
- Add One Small Can of Tomato Paste – rinse can and dump extra water into saute pan.
- Add more salt if desired
- Give everything a good stir, allow to simmer until Red Lentils are tender, and all liquid is mostly absorbed.
- Check the Squash. If you are able to pierce the skin side with a fork, they are cooked.
- Remove from Oven and Change Oven to Broil
- Using Tongs, flip the squashes over.
- Fill with Red Lentil/Tofurkey Mixture
- Sprinkle with Panko or Bread Crumbs (vegan cheese or parm cheese is an option at this point – I chose to not use vegan cheese)
- Lightly drizzle tops with EVOO
- Place squashes under broiler until Panko is lightly browned; then remove.
The Sautéed Swiss Chard:
- Pre-heat Saute Pan
- Smash Cloves of Garlic (as much or as little garlic as you like)
- Add 1-2 TBSPs of EVOO to hot Saute Pan
- Add Smashed Garlic & Swiss Chard — lightly saute until greens are wilted and garlic is golden – do not over-cook.
Plate stuff Acorn Squash and serve with side of Sautéed Swiss Chard.
YUMMY and perfect for fall.
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