Stuffed squash is a great meatless option for a Thanksgiving or holiday meal, especially if you’re looking for something a little outside the traditional norm! The quinoa stuffed squash we made last year was such a hit, we decided to do another take on it this year. Instead of stuffing the squash with quinoa, we decided to go with a traditional bread stuffing, made with whole grain bread, leeks, and herbs.
Both versions are one of our favorite main dishes — the roasted sweetness of the squash pairs perfectly with a savory filling. (If you’re looking for a gluten free option, try the quinoa version instead of the bread stuffing.)
We picked up our ingredients at the Indy Winter Farmer’s Market, which opened last weekend. And if you’re an Indy resident, we’ll be at the Indy Winter Farmer’s Market this Saturday (November 17) from 9:00-11:00 for a book signing for the Green Mango Cafe Cookbook! We’d love to see you there if you are local. (Special thanks to everyone who has picked up a cookbook – sales are going well!)
What are you planning for your Thanksgiving table?
- 2 large acorn squash (about 2½ pounds each) or 4 small acorn squash
- Whole Grain Classic Stuffing
- 2 tablespoons olive oil
- Kosher salt
- Preheat the oven to 375°F.
- Prepare the Whole Grain Classic Stuffing.
- Cut each squash in half, and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side (or ¼ tablespoon if using smaller squash) and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet lined with parchment paper (for easy cleanup).
- Place both the stuffing and the squash into the oven; bake for about 45 to 50 minutes until the squash is slightly browned and easily pierced with a fork, and the stuffing is browned.
- Spoon the stuffing into the acorn squash halves. Serve immediately.