Recipe found on

Sometimes I look at the list of items from the share and an idea pops into my head.  This was one of those times, when I thought the sweetness of Acorn Squash, and the peppery Arugula with some zippy tempeh sounded really great together.  Google the three ingredients and voila!

Acorn Squash

2 tsp Apple Cider Vinegar

1 bunch Arugula

1/2 tsp Coriander Seed

1-2 cloves Garlic

1 cup chopped Leeks

1 TB Olive Oil

1/4 tsp Red Chile Flakes

1/2 tsp Sage

2 tsp Soy Sauce

1/2 cup Tempeh

1 tsp Thyme

2 TB Walnuts

Preheat oven to 350 F.  Halve the acorn squash and clean out the seeds.  Wash and chop the leeks.  Chop the walnuts.  Place the halved squash in a glass baking dish with 1” water, flesh side down. Bake for 30 minutes, until tender.  While the squash is baking, crumble the tempeh into a bowl and cover with soy sauce, apple cider vinegar and minced garlic.  Mix well and let marinade for 30 minutes.  In a large skillet, heat olive oil over medium heat.  Saute the spices in the oil for 10 seconds.  Add the leeks and cook for 5 minutes stirring frequently.  Remove the leeks from the heat and set aside.  Add the tempeh and marinade to the skillet.  Cook for 15 minutes until golden and crispy.  Add leek and one bunch of arugula to tempeh.  Cook arugula until wilted.  Stuff arugula and tempeh mixture into each of the squash halves.  Top with chopped walnuts.  Broil squash halves until just browned, about 3-4 minutes.  Serve hot.