Acorn Squash Stuffed With Herbed Cornbread Stuffing With Seitan

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A recipe my husband found on vegetarian times. looks really good and perfect for the cooling fall temps.

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Steps

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Preheat oven to 400f line baking pan with parchment paper.

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Cut each squash lengthwise in half then scoop out seeds and strings.

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Make a small slice on bottom of each half so it sits flat.

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With pastry brush , coat squash cavities with oil.

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Sprinkle with 1 / 2 teaspoon salt and 1 / 2 teaspoon pepper.

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Place halves , cut side down , in prepared pan and roast until tender but still firm , about 30 minutes.

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In a large skillet , heat oil over medium heat.

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Add onions and cook , stirring often , until translucent.

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Add seitan and cook 2 minutes.

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Stir in garlic , celery , bell pepper , mushrooms , sage , rosemary , salt and pepper and cook , stirring occasionally for 10 minutes.

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Stir in parsley and remove from heat.

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In large bowl , combine cooked vegetables , cornbread , tamari , and vinegar and mix well.

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Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy.

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Adjust seasoning to taste with tamari , vinegar , salt and pepper.

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Remove squash.

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Ingredients

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olive oil, onions, seitan, garlic cloves, celery ribs, green bell pepper, cremini mushrooms, fresh sage, fresh rosemary, salt, fresh ground pepper, fresh parsley, cornbread stuffing mix, tamari, umeboshi vinegar, vegetable broth, acorn squash