Thanksgiving is a time for food, gratitude, few obligations, and more food. However, this meat-centric holiday can be challenging for vegetarians. Too often, vegetables are thrown to the side to make room for the “substantial, hearty” meat dishes, but meat is not a Thanksgiving prerequisite.
Take this opportunity to make vegetables the star of the show by utilizing them as the main entrée. Stuffed squashes are equally hearty, delectable, and much less laborious than a 15-pound bird that has been repeatedly basted and roasted for hours. Dedicate your precious oven and table real estate to veggies, leaving you plenty of time for family, friends, and food.
Vegetarian Stuffed Acorn Squash
- Prep Time:15 mins
- Cook Time:1 hr
- Total Time:1 hr 15 mins
- 2 small to medium acorn squashes
- 1 1/2 cups wild rice
- 3 cups water or vegetable stock
- 1 small white onion chopped
- 1 cup diced celery
- 2 cloves garlic minced
- 2 apples cored and diced
- 1/2 cup toasted pecans chopped
- 2 tbsp oil divided
- 2 tbsp sage chopped
- 1/3 cup dried cranberries
Halve squashes and brush 1 tablespoon oil over the flesh. Roast for 30 minutes or until squash is cooked through, but still firm.
These stuffed squashes pair really well with piping hot dinner rolls, crispy green bean casseroles, and tart cranberry sauce. Feel free to tailor the stuffing ingredients to your taste buds by adding carrots, bell peppers, or even beans. Just don't forget the apple pie for dessert.