Stuffed acorn squash would make delicious and healthy Thanksgiving recipe! This is a simple squash recipe adapted from Forks Over Knives.
I included a few additional ingredients, such as veggie sausage, maple syrup and a dash of cayenne pepper for a little kick (I add cayenne to almost everything!)
I was new to acorn squash, I usually use butternut squash, but I was pleasantly surprised at how easy, tasty and visually appealing this acorn squash recipe was! It's not only a perfect holiday dish, but would also make a delicious, hearty meal for any fall or winter night!
Ingredients: Use organic whenever possible!
Cut the squash in half (this require a large, sharp knife) and remove seeds.
Place them face down in a baking dish with 1 in. of water. Cover and bake for about 30 minutes.
Prep your veggies!
Saute veggies with seasonings until lightly browned.
Saute veggie sausage with additional seasonings until lightly browned. I usually don't eat a lot of "faux meat" products or those that conatin soy isolates. But once in a while, or for holiday recipes, I make an exception! I used Gimme Lean, but Field Roast is also a really good brand! They contain wheat gluten, so if you have celiac or a gluten sensitivity, you should avoid these!
Stir greens into rice mixture and cook for a few more minutes. Then, add cooked veggie sausage and maple syrup. Toss to combine.
Remove squash from oven and drizzle with maple syrup.
Scoop approximately 1 cup of stuffing into each squash. Cover and bake for about 15 more minutes.
Remove from oven and serve warm!
You can preserve the seeds from the squash. Rinse, dry and toss with olive oil and sea salt. Roast in oven for several minutes until lightly browned. Sprinkle on top of each squash as a garnish.
You might like these other Thanksgiving Day recipes:
Pumpkin Pancakes (a delicious Thanksgiving morning breakfast!)