Description
Delicious alternatives to traditional turkey for Thanksgiving.
Ingredients
Scale
- 1 large butternut squash, halved and seeded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cranberries, fresh or dried
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Brush the butternut squash with olive oil, and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 30-40 minutes.
- Meanwhile, rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cranberries, pecans, cinnamon, and nutmeg to the cooked quinoa.
- Once the squash is tender, remove from the oven and scoop out some flesh to mix with the quinoa.
- Fill the squash halves with the quinoa mixture and serve.
Notes
- This dish can be prepared ahead of time.
- Adjust spices according to your taste.
- Vegetarian and gluten-free friendly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: thanksgiving main dishes, alternatives to turkey, vegetarian thanksgiving