Terkettes added to traditionally stuffed acorn squash, make them into a delicious vegetarian or vegan main course. Served with green beans or a green salad, this is a filling meal. Because of its festive and colorful look, this makes a great holiday or company dinner.
- 1 large acorn squash
- salt and pepper to taste
- 4 Tbsp butter or margarine
- 1 medium onion, chopped
- 3 stalks celery, chopper
- 2 c Terkettes or seitan, drained
- 1 tsp sage
- 1/2 tsp marjoram
- 2 tsp dry parsley
- 1 c chicken-like vegetarian broth
- 2 c homemade croutons (or use low sodium store-bought)
- 1 egg, beaten
- Wash the squash and cut it in half width-wise. Stabilize the halves by cutting off the stem or bottom without piercing all the way through. Sprinkle with salt and pepper. Cook the squash until just tender, using a steamer, or pressure cooker with a rack.
- Preheat the oven to 375 F. In a large skillet, melt the butter and saute the onion and celery for about 5 minutes. Add sage, marjoram and parsley and saute another minute. Remove from flame.Add the broth and stir in the croutons. Allow to absorb the liquid for a few minutes. Check for salt and pepper. Stir in the egg.
- Placing squash in a baking dish just big enough to hold them, fill them high with the stuffing, pressing down. If there is stuffing left over, put it in a buttered ramekin and bake it beside the squash. Bake all for 20 minutes and serve hot in shallow bowls.