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Recipes

Win Thanksgiving with This Vegetarian Stuffed Squash

This article is written by a student writer from the Spoon University at UC Berkeley chapter.

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

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Total time:1 hour 15 minutesServings:4 servings

Ingredients

Instructions

  1. Clara Park

    Preheat oven to 400°F.

    Halve squashes and brush 1 tablespoon oil over the flesh. Roast for 30 minutes or until squash is cooked through, but still firm.

  2. Clara Park

    Rinse rice and put it in a large pot with water and bring it to a boil. Reduce heat and allow rice to simmer for 30-40 minutes.

  3. Clara Park

    Prepare your stuffing ingredients by chopping the veggies, apples, and garlic.

  4. Clara Park

    In a large pan, heat 1 tablespoon oil and sauté onion until softened, about 3 minutes.

  5. Clara Park

    Add celery and apples and continue to sauté for another 4 minutes.

  6. Add garlic and mix everything until it becomes fragrant, about 2 minutes. Set aside until rice is done.

  7. Clara Park

    Mix together vegetables, rice, cranberries, pecans, and sage.

  8. Clara Park

    Fill squash halves with the stuffing and place them back in oven at 375°F for 15 minutes.

  9. Clara Park

    Remove squashes from oven and let them cool slightly before serving.

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. 

Erin Voss

UC Berkeley '18

Aloha! I'm a third year studying Sustainable Design with a passion for cooking and anything food related. I'm a big health-food and fitness addict, but acaí bowls and doughnuts are my weakness (because balance right?) . I hope to combine my love of food, sustainability, and traveling somehow in the future. "Eat well and travel often."