Baked Apple and Tempeh Stuffed Squash

Fall is the season to stuff things.

Stuff your grocery cart with yummies.

Stuff your turkey with stuffing.

Stuff your face with pumpkin.

Acorn squash is one of my favorite fall eats because it doesn’t require an intense arm workout when you hack it open. It also tastes delicious and the seeds are fabulous when roasted.

Usually I just slice it in half, add a dab of butter + a hefty dose of cinnamon and maple syrup and bake it.  But since it looks like a bowl, I figure I should use it as such and stuff it with some crispy tempeh and baked apples.  Because why not? Sweet, salty, savory.

Go ahead, stuff your squash with tempeh.  Your jeans won’t mind a bit.

Baked Apple and Tempeh Stuffed Squash

-serves two (tempeh inspired by Post Punk Kitchen)

Ingredients:

  • 1 acorn squash
  • 1/2 tbsp butter or coconut oil
  • 1/2 tbsp maple syrup or brown sugar
  • 1/4 tsp cinnamon
  • 1 apple, diced
  • 1/4 tsp cinnamon
  • 1/2 tbsp maple syrup
  • 8 oz package of tempeh
  • 1 tsp olive oil
  • 1/2 tsp dried sage
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp dried  fennel (ground)
  • 1 tbsp soy sauce
  • 1 tsp pure maple syrup

Directions:

  1. Pre-heat oven to 400 degrees.  Slice your squash in half  and scoop out seeds. Place in a glass baking dish filled with 1/4 inch of water (so squash doesn’t burn).
  2. Fill each half with a small spoonful of butter or coconut oil, cinnamon and a drizzle of maple syrup or brown sugar.
  3. Bake for an hour to an hour and fifteen minutes.
  4. Meanwhile, dice apple and spread onto a sprayed baking sheet. Toss with cinnamon and maple syrup.  Bake for about 15 minutes (you can bake the apples while the squash is baking as well).
  5. While the apples and squash are cooking, heat a bit of oil in a medium pan over medium heat.  Crumble tempeh and add to pan.
  6. Add in all the rest of the tempeh ingredients and sautee for about ten to twelve minutes or until browned and fragrant.  Add in apple mixture and stir to combine.
  7. Once squash is done, fill each half with tempeh apple mixture.
  8. Serve and enjoy!

Stuff your jeans with your big happy belly.

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Kalamata White Bean Hummus

Since my blog is called Hummusapien, you’d think I’d have a handful of humbelievable hummus recipes.

best apron ever

That’s not exactly the case.

I always have hummus in the fridge–usually two.

My favorites are Trader Joe’s original, Tribe roasted garlic, Sabra spinach and artichoke, Whole Food’s black bean hummus and Whole Food’s Greek hummus.

Trader Joe’s original (the one with the red writing on the lid) is my go-to hummus.  It has the most amazing whipped texture unlike any other hummus around.  It’s priced right at $3.49 for a 16 oz tub and has half the fat of Sabra.  This is important because a 16 oz tub that technically has 16 servings really only has about 6 for me.

Close second: Tribe roasted garlic

This one is supremely creamy and garlicky, just how I like it.  Fabulous texture. I hardly ever shop at Giant Eagle, but I always find a $1.00 off coupon tucked into the top label so I’ve been getting it there.  With the coupon, it’s usually around $3.00.   I believe they have an organic brand now as well.

Third: Sabra spinach and artichoke

This hummus is super creamy and addicting.  The downside is that it’s on the expensive side and has 6 grams of fat per 2 tbsp which adds up super fast when you eat it all the time!

Hummus is extremely easy to make and I really don’t know why I don’t do it more often. It is definitely less expensive than buying it at the store. For today’s version, I didn’t use tahini (ground sesame seed paste) since I know most people don’t  have it on hand in a pinch.  This hummus turned out super creamy and delicious with a nice salty bite from the kalamata olives.  Use fresh garlic cloves, not the kind from a jar– it really makes a huge difference in the flavor.  Feel free to leave out the olives if you’re an olive hater (just add a bit more salt).

Consuming weirdly large amounts of hummus is fine as long as you’re accompanying it with the best condiment known to man: Frank’s.  Twenty-three fluid ounces of Frank’s.

Kalamata White Bean Hummus

-makes about 1 1/2 cups

Ingredients:

  • 1 15 oz can cannelini beans
  • 6 pitted kalamata olives
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • heaping 1/4 tsp salt

Directions:

  1. Combine all ingredients in a food proccesor.
  2. Blend until smooth!

My favorite ways to eat hummus are with Wasa crackers, Triscuits, cucumbers or celery.  Sometimes your finger or a spoon is a the only vehicle you need.

Do we or do we not die over the cuteness of mini Triscuits?

Welp, I just found Ethan’s 1st birthday present

Hummus Is My Homeboy Baby Organic Onesie Tshirt

I die.

I'm Not A Nugget Vegan/Vegetarian Baby Onesie CreeperToo bad we’re Jewish…

Funny Vegetarian Christmas Gift Tshirt

Three onesies and a side of hummus, coming right up.

WIAW

It’s time for What I Ate Wednesday!  Eeee!

Tonight’s post is going to be short and sweet because I’m super beyond tired.

Breakfast

A heaping 1/2 cup oats with chia seeds cooked in 1 1/3 cups of water and a pinch of salt with egg whites poured in near the end of cooking.  This has been my favorite breakfast lately because it satisfies my salty cravings in the morning and keeps my belly full until lunch. I also treated myself to a Starbucks grande coffee with soymilk.

Lunch

A lentil burger on whole wheat toast with hummus + almonds and grapes on the side.

Snack

A coconut banana muffin, celery and guacamole and un-pictured lemon tea.

Dinner

Baked apple and tempeh stuffed acorn squash (recipe coming this week)– so perfectly nutty, sweet and salty.

Snack

Trsicuits with kalamata olive hummus (recipe coming this week). I may or may not smell like garlic for days.

I didn’t get home from babysitting till late tonight and I still had to make/photograph/eat dinner, so I did this awesome workout  from pbfingers in my room. I modified it a bit by using a chair for step-ups and tricep dips and doing arm circles instead of lateral raises since 12 lb weights were all I had and are waaaaay too heavy for lateral raises. I did 2 rounds of the circuit and I was nice and sweaty afterwards! Burpees raise my heart rate like cray. halloween circuit workout See you Thursday for a seriously delish recipe!

Smoky Sweet Potato Lentil Burgers

I’m a big fan of veggie burgers. Would you have EVER thought?

My all time favorite is the Northstar burger, no question. God only knows how they master that perfectly smoky beet, brown rice and black bean heaven in a meatless burger. It’s nothing short of magical.

I’m not always in the mood to give an arm and a leg and $12.50 for that burger… unless it’s Earth Day AND after 3:00pm in which the burgers are free and the never-ending line makes you wonder if it’s worth it.

On normal days, I make one of my favorite burgs: double bean burgers or Greek veggie burgers. I also love the homemade veggie burgers at Whole World. Amy’s frozen ones aren’t bad in a pinch either.  I avoid most frozen veggie burgers because they usually have 20 gazillion ingredients with highly processed soy protein isolate as one of the top few ingredients.

Veggie burgers aren’t  super hard to make. The formula is typically a can of beans, some veggies, 1/2 cup flour or breadcrumbs, an egg or flax-seed to bind it and some spices.  I find that refrigerating the mixture for a while prior to cooking helps them to stay together better once cooked.

One of the happier moments in my life when I was at Heinen’s in Cleveland and stumbled upon canned organic lentils.  Lentils are kind of a pain to cook because they take 30 minutes.  Pre-cooked lentils are definitely the way to go for these burgers.  Trader Joe’s sells pre-cooked ones as well. You could also just whip up a big batch of lentils and have them throughout the week to throw on salads, in soups or mashed on toast with avocado, egg and hot sauce. Uh, yum.

I’m mildy obsessed with putting smoked paprika in everything I make. I highly advise that you invest in some.  The natural smoky flavor it lends to savory dishes is amazing.  I saw that they’re now carrying it at Trader Joe’s!

These burgers are a quick one-bowl deal and they make fabulous leftovers.

Smoky Sweet Potato Lentil Burgers

-makes 4 burgers

Ingredients:

  • 1 ½ cups cooked lentils (one can, drained)
  • ¼ to 1/3 cup cooked sweet potato flesh (one small sweet potato, or even pumpkin/squash)
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 1 cup chopped greens
  • 1/3 cup chopped onion
  • 1/3 cup corn (I used TJ’s frozen roasted corn)
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp cinnamon
  • ¼ tsp chili powder
  • 1/8 tsp cayenne pepper (optional)
  • 1 tsp sea salt
  • pepper to taste

Directions:

  1. Poke sweet potato with a fork a few times.  Wrap loosely in a paper towel and microwave for 4 minutes, or until soft.  Set aside to cool.
  2. Combine all ingredients in a large bowl, mashing lentils with a fork as you stir.
  3. Form mixture into 4 patties.
  4. Refrigerate patties for at least 30 minutes (I kept mine in the fridge overnight).
  5. Cook over medium heat in a bit of olive oil until browned on both sides.

Enjoy one on a bed of greens or on a whole wheat bun with loads of mustard.

Tonight’s post-dinner snackage included egg whites with hot sauce, mini Triscuits with kalamata olive hummus (recipe coming soon) and granola with soymilk.

Snack much?  Eeeee!