This one is fairly simple and very filling.
What you'll need for the stuffed squash:
2 medium acorn squash
1 tablespoon olive oil
1 cup arborio rice
3 cups vegetable broth
1 medium red apple
1 1/2 teaspoons kosher salt
1 teaspoon ground sage
1 teaspoon black pepper
Preheat oven to 400F
Cut enough of the bottom off of the squash so that it can stand upright. Then cut about half and inch off the top so that you can scoop out the seeds. Place them in a lasagna pan with 3/4" of water and bake for 30 minutes(give or take a few).
Next heat a large skillet over medium heat and add olive oil. When oil heats up add rice and stir until rice is coated. Reduce heat slightly and add 6oz broth. Stir occasionally until almost all the broth is absorbed. Repeat. Cut apple into 1/4" cubes and right before 3rd round of broth. Keep adding broth 6oz at a time until rice is tender. Add salt, pepper and sage.
When a fork can easily pierce the squash, remove from oven and turn off. Stuff risotto into squash and place back in oven to hold.
The tempeh:
1 tablespoon olive oil
1 small yellow onion thinly sliced
2 3"x3" squares of tempeh cut into 1/2" wide strips
1/4 cup vegetable broth
1/2 teaspoon kosher salt
1 teaspoon ground pepper
2 teaspoons tamari
Heat oil in medium skillet on medium heat and saute onions for 3 minutes and add tempeh. Cook for minutes stirring occasionally. Slowly pour in broth and simmer for another 5 minutes. Add salt and pepper. While simmering start asparagus.
For asparagus:
12-16 small to medium stalks asparagus, with woody bottom cut off
1 tablespoon Earth Balance
1/2" teaspoon kosher salt
1/8" cup cooking sherry
In a large skillet melt the E.B. and add asparagus. Mix to coat and sprinkle with salt. When E.B. seems to be absorbed(about 6 minutes)add sherry. When sherry is absorbed asparagus is tender remove from skillet, but leave the skillet on and gently scoop in tempeh and onions and sprinkle tamari. Flip contents a few times and cook till light brown. Plate everything together.
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