stuffed acorn squash

Ingredients

• 2 acorn squash, halved
• 1 (8-ounce) package tempeh
• 1 tablespoon extra-virgin olive oil, more for drizzling
• ½ yellow onion, chopped
• 8 ounces cremini mushrooms, diced
• 3 garlic cloves, minced
• ⅓ cup coarsely chopped walnuts
• 1 tablespoon tamari
• 1 tablespoon apple cider vinegar
• ½ tablespoon chopped rosemary
• ¼ cup chopped sage
• ⅓ cup dried cranberries
• Parsley and a few pomegranate arils, for garnish
• Sea salt and freshly ground black pepper