One of my favorite centerpiece dishes for Thanksgiving is stuffed squash or pumpkin. The orange and red colors give pizzazz to my holiday table, but they are also packed with antioxidants to give me loads of plant power. Thanksgiving doesn’t have to be all about turkey or something that resembles that bird. Thanksgiving, for me, is about celebrating the harvest that is so abundant this time of year. Autumn bounty means many squashes are available–like acorn, butternut, buttercup, spaghetti, and many others. So something from the squash family is always on my Thanksgiving menu even if I don’t have pumpkin pie.
Did you know that winter squash can cut your risk for many life-threatening diseases? Because of its high fiber content and large amounts of beta-carotene (which your body turns into vitamin A), squash offers untold protection against diabetes, heart disease and even cancer (such as colon cancer). These bright orange squashes also boost your immune system, helping you fight off disease more easily. So let’s be thankful for squash and serve it often on our tables–and not just at Thanksgiving time.
But here’s my favorite way to serve squash this time of year–Holiday Stuffed Squash. See if it will become a new tradition at your house!
Holiday Stuffed Squash
Ingredients
- 3 small acorn squash
- 1 cup brown rice or wild rice
- 1/2 cup green lentils
- 2 cups vegetable broth
- 1/3 cup dried cranberries
- 3 green onions chopped or 2-3 garlic cloves chopped
- 1 tsp fresh or dried thyme
- 1/2 cup chopped and toasted walnuts or pecans
- 1/4 cup chopped fresh parsley
- salt and basil to taste
- 2 T vegetable broth
Instructions
- Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place on a rimmed baking sheet with an inch or so of water. Bake for 30-45 minutes until they are fork tender. This should take from 30-40 minutes.
- Meanwhile, bring the lentils, rice and vegetable broth to simmer in a medium saucepan. Cover and cook for about 30-40 minutes. If using an Instant Pot, cook at 15 minutes, then allow the pressure to release naturally.
- Transfer to a bowl and add the cranberries, green onions or garlic, 2 tablespoons of vegetable broth, and thyme. Season with salt and basil and toss to mix well. Finally, stir in the nuts and the parsley.
- Fill the baked squash halves with the lentil-rice mixture and serve immediately. Or keep them warm until serving time.
- CHEF'S NOTE: One half squash gives you 10 grams of fiber--a real bonus for diabetes prevention and reversal and a great aid for losing weight. There is also 10 grams of protein, making this an excellent entree.
