Recipe: Sweet Dumpling Squash Cups (using tempeh, beans, apple and nuts)

SWEET DUMPLING SQUASH CUPS

2 Sweet Dumpling or acorn squash, cut in half and seeded
1 cup cooked white navy beans (canned fine, if well rinsed)
8 to 10 ounces tempeh (smoked tofu), diced
1 Fuji or Braeburn apple, cored and diced
1/3 cup salsa
1/4 cup stemmed fresh cilantro
1/4 cup roasted hazelnuts or cashews, chopped
1 1/2 cups pepper jack or fresh mozzarella cheese, grated

Preheat oven to 350 degrees F.

Place squash, cut side down, in a baking dish with 1 inch of water.

Bake till soft (30-45 minutes).

Meanwhile, in a bowl, combine beans, tofu, apples, salsa and cilantro, and let stand half an hour (unless making ahead).

When squash is tender, turn cups over and fill, topping each with nuts and grated cheese.

Return to oven and bake until warmed through (15-20 minutes in the oven, about 3 minutes each in the microwave).

Serve hot.

Makes 4 servings
Source: Ann Lovejoy to the Seattle Post-Intelligencer, October 21, 2008