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Kale And Tempeh Stuffed Acorn Squash

Ingredients

• 2 acorn squash
• 8 oz. Tempeh (1 package)
• 1½ cups vegetable broth, divided
• ¼ cup soy sauce
• 1 small onion, finely chopped
• 3 cloves garlic, finely minced
• 2 tsp. fennel seeds, chopped
• 2 tsp. dried thyme
• 1 tsp. dried rosemary
• ¾ tsp. red pepper flakes
• 1 tsp. dried sage
• 6 cups kale, chopped
• ¼ cup walnuts, finely chopped

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