Description
Explore various alternatives to traditional Thanksgiving turkey that are flavorful and satisfying.
Ingredients
Scale
- 1 large butternut squash
- 2 cups quinoa
- 1 cup cranberries
- 1 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the butternut squash in half and remove the seeds.
- Drizzle olive oil over the squash and season with salt, pepper, and cinnamon.
- Bake the squash for 30-35 minutes until tender.
- Cook quinoa according to package instructions.
- In a bowl, mix cooked quinoa, cranberries, and walnuts.
- Stuff the quinoa mixture into the baked squash halves.
- Return to the oven for an additional 10 minutes.
- Serve warm and enjoy.
Notes
- This dish is vegan and gluten-free.
- Substitute walnuts with pumpkin seeds for a nut-free option.
- Can be prepared ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: thanksgiving turkey alternatives, vegan thanksgiving, butternut squash recipe