For the vegetarians among us “Turkey Day” can be a little exclusive.
However, with fall so ripe with seasonal vegetables there is really no reason that vegetarians can’t get in on the delicious fun, or even on the stuffing!
A stuffed squash can be the perfect vegan alternative for a meatless feast come dinnertime, and this recipe is so simple and delicious that you’re bound to make it all season long. Eating squash, in particular, reaps many health benefits: they’re filled with antioxidants, vitamin C and omega-3. Baking squash is an especially a healthy way to optimize your nutrient intake, and the sweet tart taste of the cranberries and apple juice greatly enhances the mellow sweet taste of acorn squash. Even the meat eaters at the table will be dying for a taste!
Serving: Serves 2
This dish is best when eaten fresh, but could last in the fridge for a couple days – if you can resist eating it all at once that is!
This is a convenient recipe to make any day, but works especially well around fall. As well, squash is extremely versatile. The apple and cranberries make this dish quite sweet, but the stuffing can easily be traded for any other recipe – even the stuffing you’d normally use for a turkey! Go ahead and have some fun experimenting with the idea of stuffed vegetables – you’ll be surprised how delicious and heart healthy a vegan-inspired meal can be!
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