Tempeh Stuffed Acorn Squash

Acorn squash with swiss chard, farro (an ancient grain similar texture to brown rice), golden carrots and chipotle tempeh. Growing up my mom made Swiss chard and bacon all the time. This is my recreation with a little more veggies and no bacon. .

Honestly, this isn’t really a recipe. Just cut the squash in half, scoop out seeds, and bake on 350 until soft (about 30 minutes). Boil water add farro and let simmer until cooked (water and time depends how much you make. I also make extra for leftovers haha). Sauté onions and carrots in olive oil, add tempeh, add farro, add chipotle sauce (or any sauce you like ☺️), salt and pepper, then add Swiss chard and cook until soft. Scoop mixture into squash and done😋. I will say this meal took a little longer to cook than most of my quick throwing everything in a bowl over a salad meals 😆but it was worth it!.