Hearty Vegan Stuffed Squash
1 acorn squash, halved and seeded
2 tablespoons olive oil, divided
4 ounces (1/2 package) tempeh, crumbled
1/4 cup finely chopped onion
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 cup cooked beans
3 tablespoons whole wheat 0r regular pastina (orzo, acini di pepe, stelline)
1/2 cup vegetable broth or water
Set Sun Oven out to preheat. Place a rack in a baking pan.
Rub the inside of the squash with 1 tablespoon of the olive oil, season with salt; set aside.
Heat the remaining tablespoon of oli in a skillet over medium-high heat. Add the onion and garlic and cook, stirring, until just softened; about 1 minute. Stir in the the tempeh and continue cooking, stirring often until the tempeh begins to brown, about 4 more minutes. Add the soy sauce, cumin, paprika, and chili powder. Remove from heat and stir in the beans then the pastina. Spoon the mixture into the squash halves. Set the squash on the rack in the baking pan. Pour 1/4 cup of broth or water into each half. Cover the pan with a second baking pan and bake in the Sun Oven until the squash is tender, 1 to 1 1/2 hours. Let rest 5 minutes before serving.
Makes 4 servings.