Savory, Stuffed Acorn Squash
2 Red Dog Farm acorn squashes
1/2 cup of chopped Red Dog Farm cauliflower florets
1/2 cup of diced yellow onion
1/2 cup of brown rice or quinoa
1 cup of black beans
1/4 lb. of diced sausage or marinated & crumbled tempeh
salt and pepper to taste
1 tsp. cumin
1 tsp. paprika
extra virgin olive oil for cooking
1/4 cup of plain breadcrumbs
1/4 cup of sharp cheddar or Parmesan cheese
Destem and cut the acorn squashes in half, top to bottom. Scoop out the seeds and place open-side down on an oiled baking sheet. Bake at 400 degrees for 30-35 minutes. While this is cooking you can prepare the filling.
Cook your rice/quinoa and set aside. Cook your sausage or tempeh over medium to high heat with a drizzle of oil, adding the onion and cauliflower once it starts to heat up. Cook until the sausage or tempeh is browned and the veggies have softened. Mix them with the rice/quinoa, beans, breadcrumbs and spices. Once the squash are done cooking and cool enough to handle, turn them open-side up and spoon the filling into the cooked halves. Sprinkle the cheese on top and continue to cook in the over for another 5 minutes or so until the cheese has melted. Serve this hearty dish with a fresh salad or a light soup!