Description
Explore various alternatives to traditional Thanksgiving turkey for your holiday feast.
Ingredients
Scale
- 1 large butternut squash
- 2 cups quinoa
- 1 cup cranberries
- 1 cup pecans
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half and scoop out the seeds.
- Drizzle olive oil, salt, and pepper on the squash.
- Bake the squash for 45 minutes until tender.
- Cook quinoa according to package instructions.
- Combine cooked quinoa, cranberries, and pecans in a bowl.
- Stuff the baked squash halves with the quinoa mixture.
- Sprinkle cinnamon on top and serve warm.
Notes
- Try using different nuts for variety.
- Adjust spices to your taste.
- This dish is vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 8g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: thanksgiving turkey alternatives, vegan thanksgiving, butternut squash recipe