Tempeh Mozzarella Kale Basil Loaded Butternut Squash

Ingredients

• 1½ lbButternut Squash
• 2 tbspOlive Oil
• 10 ozTempeh
• 4 ozMozzarella Cheese
• 7 ozKale
• 2 tbspBasil
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Prepare the Butternut Squash, rub it with half of the Olive Oil and half of the Table Salt, and arrange it in a baking dish.
2. Bake the Butternut Squash until nearly tender. Prepare the Tempeh, Mozzarella Cheese, Kale, Basil, draining and rinsing any canned ingredient, then combine them with the remaining Olive Oil and Table Salt.
3. Open or hollow the baked Butternut Squash when its shape allows, add the Tempeh, Mozzarella Cheese, Kale, Basil, and return the loaded Butternut Squash to the oven until hot and browned. Rest for 5 minutes before serving.