Stuffed Butternut Squash with Tempeh (Vegan, Gluten-Free)

Stuffed Butternut Squash with Tempeh (Vegan, Gluten-Free)

recipe by

400
calories
15
ingredients
4
servings
3.52

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Ingredients

1/4 cup wild rice uncooked
1/4 cup brown basmati rice uncooked
5 1/2 cups water or vegetable stock
1 pinch sea salt
2 shallots chopped
3 garlic cloves minced
1 celery ribs finely chopped
8 ozs tempeh
2 tbsps lemon juice
2 tbsps maple syrup
2 tbsps flat leaf parsley chopped

Nutrition Facts

400
calories
14
g fat
14
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 11
SmartPoints: 13