2 acorn squash, halved and seeded
1 head of cauliflower
2 oz dried cranberries
1 package tempeh (any type/ flavor), cubed
1 medium onion, diced
1 c mushroom, chopped (any variety)Seasoning (garlic powder, thyme, salt, pepper)
Preheat oven to 450 degrees F.
Place the 4 halves of acorn squash on a greased baking sheet and cook for at least 40 minutes (until soft).
While the acorn squash is roasting, prepare the base of the filling by chopping the cauliflower into small pieces and placing it in a blender. For a rice texture, blend until the cauliflower is in rice sized pieces. For a smoother texture, pureé cauliflower.
Place a saucepan on medium-high heat. Sauteé onion, mushroom, and tempeh with a little oil and salt. Turn the heat down to medium and add the cauliflower, cranberries, and seasoning. Cook until the cranberries soften. When finished, scoop the filling into the bowls of roasted acorn squash and bake at 400 degrees F for another ten minutes ( until slightly browned). Remove from oven and serve!
- Feel free to make your own variations to this dish by using brown rice instead of cauliflower, or adding more vegetables to the filling.