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Half of a Stuffed Acorn Squash on a Plate with Fork, Skillet in the Background
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Red Curry Basmati Rice and Tempeh Stuffed Acorn Squash
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Basmati rice is simmered in spicy Thai red curry paste and coconut milk and piled into roasted acorn squash halves with pan-fried tempeh and peanuts to make these exotic and flavorful stuffed acorn squash boats.
Course: Entree
Cuisine: American, Thai
Servings: 4
Calories: 668 kcal
Author: Alissa
Ingredients
For the Roasted Acorn Squash
  • 2 medium acorn squashes, halved and seeded
  • 1 tbsp. olive oil
  • 2 tbsp. maple syrup
For the Red Curry Basmati Rice
  • 1 cup full fat coconut milk
  • 1 cup water
  • 2 tbsp. red curry paste, or to taste, make sure it's vegan
  • ½ tbsp. lime juice
  • ½ tbsp. maple syrup
  • 1 cup basmati rice
For the Pan-Fried Tempeh
  • 2 tbsp. soy sauce or tamari
  • 2 tbsp. maple syrup
  • 2 tsp. lime juice
  • 1 tsp. fresh grated ginger
  • 2 garlic cloves, minced
  • 1-8 oz. package tempeh, cut into ½ inch cubes
  • 1 tbsp. vegetable oil
  • 1 red bell pepper, diced
  • 2 scallions, chopped
  • ¼ cup roasted peanuts
  • salt
Instructions
Roast the Acorn Squash
  1. Preheat oven to 400°. Mix maple syrup and olive oil in a small bowl. Rub squash lightly with mixture and arrange on parchment lined baking sheet, seam side down. Bake 25-30 minutes, until tender.
Cook the Red Curry Basmati Rice
  1. While squash roasts, stir coconut milk, water, curry paste, lime juice, and maple syrup together in a medium saucepan. Stir in rice and place over high heat. Bring to a simmer, lower heat and cover. Allow to simmer until rice is tender, about 20 minutes. The mixture will be moist. Allow to sit for 5 minutes before uncovering.
Pan-Fry the Tempeh
  1. Stir soy sauce or tamari, maple syrup, lime juice, ginger and garlic together in a medium bowl. Add tempeh cubes and toss a few times to coat. Optionally, allow to marinate for up to 30 minutes (totally not necessary!).
  2. Coat the bottom of a large skillet with oil and place over medium heat. Add tempeh cubes in a single layer. Cook until lightly browned on bottoms, about 4 minutes. Flip and cook another 4 minutes. Add red bell pepper and stir-fry just until tender-crisp, about 2 minutes.
  3. Add rice, scallions and peanuts to skillet and flip a few times to mix. Remove from heat. Season with salt to taste.
Serve
  1. Stuff squash halves with rice and tempeh mixture. Serve.
Nutrition Facts
Red Curry Basmati Rice and Tempeh Stuffed Acorn Squash
Amount Per Serving
Calories 668 Calories from Fat 420
% Daily Value*
Fat 46.7g72%
Saturated Fat 18.5g93%
Sodium 879mg37%
Potassium 1771mg51%
Carbohydrates 99.5g33%
Fiber 6.8g27%
Sugar 18g20%
Protein 35.7g71%
Calcium 220mg22%
Iron 8.3mg46%
* Percent Daily Values are based on a 2000 calorie diet.