Vegan Thanksgiving Main Dishes

Vegan Thanksgiving Main Dishes

Vegan Thanksgiving main dishes can be as delicious and fulfilling as any traditional meal. This recipe offers a unique twist on the classic holiday flavors, combining hearty ingredients into a beautiful presentation that impresses your guests. With acorn squash stuffed with quinoa and savory vegetables, you’ll create a dish that embodies the spirit of Thanksgiving.

Why You’ll Love This Vegan Thanksgiving Main Dish

This acorn squash recipe is a showstopper. It combines aesthetics with flavors, making it a perfect centerpiece for your holiday table. The sweetness of the squash pairs beautifully with the nutty, fluffy quinoa, while herbs and spices add depth. Plus, it’s a healthy option that is packed with nutrients. Each bite is a delightful blend of textures and flavors that celebrate the season.

How to Make Stuffed Acorn Squash with Quinoa

Ingredients:

• 2 medium acorn squashes
• 2 tablespoons olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut each acorn squash in half vertically and scoop out the seeds and strings.
3. Brush the insides of the squash halves with 1 tablespoon of olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes or until they start to soften.
5. Meanwhile, in a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes or until the quinoa is tender and the broth is absorbed.
6. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add onion and garlic, sauté until softened (about 3-4 minutes).
7. Add mushrooms, dried cranberries, pecans, thyme, sage, and a pinch of salt and pepper. Cook for another 5 minutes, stirring frequently.
8. Mix the sautéed vegetables and cooked quinoa in a large bowl. Adjust seasoning as needed.
9. Remove the squash from the oven, flip them over, and carefully stuff each half with the quinoa mixture.
10. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the tops are lightly browned and the squash is tender.
11. Remove from oven, sprinkle with fresh parsley, and serve warm.

How to Serve Stuffed Acorn Squash with Quinoa

Stuffed acorn squash makes a stunning presentation on your dining table. Serve it as the main dish with a side of green beans or a seasonal salad to complement the meal. Drizzle some balsamic glaze over the squash for added flavor and elegance. For a complete Thanksgiving experience, pair it with your favorite non-alcoholic sparkling beverages.

How to Store Stuffed Acorn Squash with Quinoa

You can store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. This dish is excellent for meal prep, so feel free to make it ahead of time.

Tips to Make Stuffed Acorn Squash with Quinoa Perfect

1. Choose ripe acorn squashes that feel heavy for their size.
2. Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.
3. Feel free to add seasonal spices, like nutmeg or allspice, for additional warmth.
4. Incorporate more vegetables such as spinach or kale for extra nutrition.

Flavor Variations

Mix and match ingredients based on your preferences. Substitute the pecans with walnuts or almonds for a different crunch. You can also swap out dried cranberries for raisins or dried cherries, depending on your taste. For added flair, try adding cubed, roasted sweet potatoes or butternut squash to the quinoa mixture.

Pro Tips for Success

• Don’t overcook the acorn squash; it should be tender but not mushy.
• Taste the quinoa mixture before stuffing to ensure the seasoning is just right.
• Garnishing with fresh herbs and a squeeze of lemon can elevate the dish further.

FAQs About Stuffed Acorn Squash with Quinoa

Can I make this dish in advance?
Yes, you can prepare the stuffed acorn squashes ahead of time and store them in the fridge. Just reheat them in the oven before serving. This makes it a great option for busy holiday schedules.

Can I freeze the stuffed acorn squash?
You can freeze the stuffed acorn squash. Wrap each half tightly in plastic wrap and store them in freezer-safe bags. They can last up to 3 months. Thaw in the fridge before reheating.

What can I use instead of quinoa?
If you want to substitute quinoa, consider using couscous or rice. Just adjust the cooking times as necessary, as each grain has a different cooking method.

Final Thoughts

Vegan Thanksgiving main dishes can be both satisfying and beautiful. This stuffed acorn squash recipe is a fantastic choice that balances taste and nutrition. Your holiday table will shine with this visually appealing dish that everyone can enjoy. Preparing this meal will not only warm your own heart but also create lasting memories with family and friends. Enjoy a festive and delicious Thanksgiving with this incredible vegan main dish!

Stuffed Acorn Squash with Quinoa

A beautiful and delicious vegan main dish for Thanksgiving, featuring acorn squash stuffed with quinoa, savory vegetables, and herbs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine American, Vegan

Servings 4 servings

Calories 350 kcal

Ingredients

  

Squash

• 2 medium medium acorn squashes Choose ripe squashes that feel heavy for their size.

Filling

• 1 cup quinoa, rinsed Rinse thoroughly before cooking to remove bitterness.
• 2 tablespoons olive oil Divided use: 1 tablespoon for roasting squash, 1 for sautéing vegetables.
• 2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1/2 cup dried cranberries Can substitute with raisins or dried cherries if desired.
• 1/2 cup pecans, chopped Can substitute with walnuts or almonds.
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• to taste Salt and pepper Adjust according to preference.
• for garnish Fresh parsley, chopped

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C).
• Cut each acorn squash in half vertically and scoop out the seeds and strings.
• Brush the insides of the squash halves with 1 tablespoon of olive oil and sprinkle with salt and pepper.
• Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes or until they start to soften.

Cooking Quinoa Filling

• In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes or until the quinoa is tender and the broth is absorbed.
• In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add onion and garlic, sauté until softened (about 3-4 minutes).
• Add mushrooms, dried cranberries, pecans, thyme, sage, and a pinch of salt and pepper. Cook for another 5 minutes, stirring frequently.

Assembly and Baking

• Mix the sautéed vegetables and cooked quinoa in a large bowl. Adjust seasoning as needed.
• Remove the squash from the oven, flip them over, and carefully stuff each half with the quinoa mixture.
• Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the tops are lightly browned and the squash is tender.
• Remove from oven, sprinkle with fresh parsley, and serve warm.

Notes

Serve with a side of green beans or a seasonal salad. Drizzle with balsamic glaze for added flavor. Store leftovers in an airtight container for up to 4 days, reheating in the oven.

Keyword healthy, Quinoa, Stuffed Squash, Thanksgiving, vegetarian