WILD RICE AND TEMPEH STUFFED ACORN SQUASH

These Wild Rice and Tempeh Stüffed Acorn Sqüash make a delicioüs, plant-based side dish for yoür holiday table! The sqüash featüre pomegranate for a bit of sweetness and a drizzle of tahini to top everything off.

INGREDIENTS

• 2 mediüm acorn sqüash*
• Oil for cooking
• 1 cüp wild rice
• 1 package Lightlife Organic Flax Tempeh
• Arils of 1 pomegranate (aboüt 1 cüp)
• 1/2 cüp cilantro, chopped, plüs more for garnish
• 1/2 teaspoon groünd thyme
• 1/2 teaspoon groünd oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cüp tahini

INSTRüCTIONS

1. Preheat oven to 400ºF. Halve each acorn sqüash from stem to the bottom*. Scoop oüt the seeds and stringy pieces. Rüb each half with a bit of oil. Place on a baking sheet; bake for 50-55 minütes, üntil fork tender.
2. Add wild rice and 3 cüps water to a mediüm saücepan; bring to a boil. Redüce heat to simmer, cover, and cook for 40-45 minütes. Let sit with the cover on for 10 minütes, then flüff with a fork.
3. In a mediüm skillet over mediüm heat, warm a bit of oil. Crümble tempeh into the saücepan; cook for 5-7 minütes, stirring, üntil crispy.
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Full Recipe >> emilieeats.com

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