Plant-based Thanksgiving stuffed acorn squash
For a lot of us, Thanksgiving will look a bit different this year.
While we’re keeping our dinner small and intimate this year, I’ll still be spending the next few weeks playing with different recipes and sharing some of my favorites with you on the blog as I go.
First up, is this plant-based stuffed acorn squash.
Personally, I find a lot of stuffing very grain heavy and buttery, and while enjoyable for a bite or two, I’m left feeling pretty stick after a full serving (and I hate feeling sick after I eat). So unlike most stuffing you’ll find out there, this one is incredibly vegetable dense - onions, celery and mushrooms overwhelmingly dominate the wild rice.
To deepen and enhance the flavor without relying on heavy butter and oils, I opted for seasonal herbs. And added a handful of dried cranberries and slivered almonds, for a subtle sweet crunch. If I had them on hand at the time, I would go a step further and replace the dried cranberries with pomegranate seeds to make it even healthier.
I like to use as many real, whole foods as I can when I cook so that my dishes are filled with as many vitamins, minerals and nutrients as possible. And I recommend doing this to anyone who shares the same goal about food.
In fact, last year, I wrote a whole article about why I like to keep it healthy and stick to my values regarding food around the holidays, as opposed to throwing them out the window simply to make those around me happy or more comfortable. There’s even tips in there, which can help you do the same too!
Finally, if stuffed acorn squash isn’t your thing, you can make this stuffing on it’s own as a separate side dish - it’s that good. If you do want to make this dish in its entirety be sure to follow the directions exactly for roasting the acorn squash. Roasting it flesh face down caramelizes the edges to perfection, which enhances the flavor even more.
The recipe below makes 2 halves, enough to serve 2 people. To make more, simply multiply the recipe as it suits you.
Hope you enjoy it as much as I do!
Thanksgiving Stuffed Acorn Squash
Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients:
(for the acorn squash)
1 acorn squash, cut in half and seeds removed
1/2 tbsp avocado oil
(for the stuffing )
1/2 white onion, finely chopped
1 garlic cloves, minced
2 celery stocks, chopped
1/2 cup cremini mushrooms, chopped
1 tsp dried thyme
2 tsp dried rosemary
1 tsp salt
1 tsp black pepper
1/2 cup wild rice
2 cups vegetable broth (I like low sodium)
1/4 cup walnuts, chopped
1/4 cup dried cranberries
Directions
(for the acorn squash)
Preheat oven to 400 degrees.
Coat the flesh of the squash in a thin layer of avocado oil. Place cut side facing down on a baking sheet lined with parchment paper and cook in the oven for 30 minutes (or until squash is tender).
(for the stuffing)
While the squash bakes, place a large dutch oven or saucepan on the stove over a medium heat. Coat with a bit of spray oil, water or vegetable broth to prevent food from sticking.
Add the onions and garlic and sauté until the onions turn translucent and just begin to brown (about 5 minutes).
Add the celery and mushrooms and sauté until they begin to soften (about 5 minutes). Add spices and mix well until veggies are evenly coated in spices.
Add the rice and vegetable broth and bring to a boil. Reduce to low heat, cover with a lid and continue to simmer for about 20-25 minutes until the vegetable broth is absorbed and the rice is cooked.
Once the rice is cooked, stir in the almonds and cranberries, and add salt to taste. Remove from heat.
Remove the squash from the often. Once it has cooled, carefully flip it so it is flesh side up. Use a spoon to scoop the stuffing and pack it gently into the squash.
Serve immediately. This dish is best served fresh but can be stored in the refrigerator in an airtight containers for 3-5 days. Place in the microwave for 2-3 minutes to reheat.
You will likely have extra stuffing that cannot fit into the squash (unless you make 2 squashes instead of one), which you can enjoy on it’s own as a side.
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