Pre-heat oven to 400 degrees. Cook rice as per directions on package.
While rice cooks, wash and prepare all fresh vegetables.
Roast the squash. Cut the acorn squash in half from top to bottom. Scoop out pulp and seeds. Season the squash with salt and pepper and drizzle with a little olive oil. Place cut side down on a baking sheet and bake for 25 minutes.
In a large skillet. Sauté garlic, onion and Swiss chard stems for 3-4 minutes.
Add the zucchini, tempeh and dry spices to the skillet and stir to combine. Cook for an additional 3 minutes. Add the swiss chard leaves and stir. Sauté for 3 more minutes to allow the leaves to wilt. Add ¼ cup pumpkin seeds to the mixture and stir to combine.
When the squash is finished roasting, the skin should be slightly soft to the touch. Fill each half of the squash with the rice mixture. Place filled squash back on a baking sheet filled side up. Bake of an additional 20 minutes.
Garnish with more pumpkin seeds and vegan parmesan.
Enjoy
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/wild-rice-stuffed-acorn-squash/