It’s officially the first of November and you know what that means….Thanksgiving! My all time favorite dish this time around is this Quinoa stuffed Acorn Squash. I can eat this as a meal or have some prepped for the week as a quick pick me up on the more hectic work days. Another bonus: everyone in your family can make this simple dish and can have fun in the kitchen while doing so during the holidays!
I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!
1 acorn squash
1 cup quinoa, cooked
1 tsp thyme, chopped
1 tsp garlic powder
1 cup kale, chopped
1/4 cup golden raisins
1/2 cup walnuts, chopped
Coconut oil, melted
juice of half a lemon
salt and pepper, to taste
Cashew Parmesan, optional as garnish
1.) Preheat oven to 425 degrees.
2.) Using a sharp knife, carefully slice the squash in half, lengthwise. Remove the seeds and string. Coat the inside of both squash slices with a little coconut oil and season with a pinch of salt and pepper. Place on a baking sheet, cut side down. Bake for 25-30 minutes or until tender.
3.) Meanwhile, in a small skillet lightly toast the walnuts, making sure not to burn them. Set aside.
4.) In a separate medium skillet, heat a little coconut oil and add kale, golden raisins, thyme, and garlic powder. Saute for about 2 minutes until seasoning is well incorporated.
5.) Toss in cooked quinoa, toasted walnuts and lemon juice. Stir for another minute. Set aside.
6.) Generously spoon in the quinoa mixture to each squash and plate. Optional* sprinkle on cashew Parmesan on top along with fresh thyme.
Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!