Pre-heat oven to 375 degrees.

Ingredients

2 delicata squash, inside scooped out and diced (can substitute summer squash or zucchini)

2 baby butternut squash, inside scooped out and diced

1- 8 oz block of your favorite tempeh, cut into cubes

1 onion, chopped

1 cup diced carrots,

2 teaspoons chopped garlic

2 teaspoons grated ginger

½ yellow pepper, diced

1 ½ cups broccoli florets

2 Tbs. tamari

1 Tbs. Mirin

Olive oil

2 Tbs. chopped parsley

2 cups cooked brown rice mixed with wild rice

Step-by-step Instructions:

1. Cut squash in half lengthwise. Scoop out seeds, and some of the inside flesh. Place in pyrex pan with a little water. Cover with parchment paper and roast in 375 degree oven for 15-20 minutes. When soft, remove from oven and let cool.
2. Meanwhile, in cast iron pan, sauté tempeh in olive oil till golden brown. Turn over each piece and sauté the other side until golden brown. Splash with tamari (about 1 Tbs) and remove from pan. Set aside.
3. Wipe out pan, and sauté onion in olive oil until translucent. Add the carrots and the inside pieces of squash. Cook for 5 minutes. Then add the broccoli. Add the garlic and ginger. Cook for 5 more minutes.
4. Add the peppers.
5. Add the Mirin and Tamari.
6. Add the tempeh back into the pan.
7. Add the Wild Rice, and parsley.
8. Fill squashes with vegetable mixture.
9. Bake at 375 for 10 minutes.