Acorn Squash Stuffed With Herbed Cornbread Stuffing With Seitan Recipe

How to Make Acorn Squash Stuffed With Herbed Cornbread Stuffing With Seitan

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut each acorn squash in half lengthwise. Scoop out seeds and stringy pulp.
3. Make a small slice on the bottom of each half so it sits flat.
4. Brush squash cavities with 1 tablespoon olive oil.
5. Sprinkle with ½ teaspoon salt and ½ teaspoon black pepper.
6. Place squash halves, cut-side down, on the prepared baking sheet. Roast for 30 minutes, or until tender but still firm.
7. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat.
8. Add 1 medium onion, chopped, and cook, stirring often, until translucent (about 5 minutes).
9. Add 1 cup cooked seitan, crumbled, and cook for 2 minutes.
10. Stir in 2 cloves garlic, minced; 2 stalks celery, chopped; 1 bell pepper, chopped; 8 oz cremini mushrooms, sliced; 1 teaspoon dried sage; 1 teaspoon dried rosemary; ½ teaspoon salt; and ¼ teaspoon black pepper. Cook, stirring occasionally, for 10 minutes.
11. Stir in ¼ cup chopped fresh parsley and remove from heat.
12. In a large bowl, combine the cooked vegetables, 2 cups crumbled cornbread, 2 tablespoons tamari, and 1 tablespoon apple cider vinegar. Mix well.
13. Stir in enough vegetable broth (about ½ cup) so the stuffing is moist but not soggy.
14. Adjust seasoning to taste with tamari, vinegar, salt, and pepper.
15. Remove squash from the oven and reduce heat to 300°F (150°C). Carefully turn squash cut-side up.
16. Fill each squash cavity with about ½ cup of the stuffing mixture.
17. Return squash to the oven and bake until the topping is golden brown and heated through, about 25-30 minutes.
18. Let cool slightly before serving. Serve hot.