Vegan Stuffed Delicata Squash
Look no further for a vegan plant-based holiday dinner! Sometimes, it can be a little challenging to find main dishes to take the place of those traditional holiday dishes. But, this stuffed delicata squash will definitely fit the bill! It is seasonal, delicious, and filling.
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Yield: 6
Vegan Stuffed Delicata Squash
Look no further for a vegan holiday dinner! The combination of delicata squash, cranberries, pistachios and pomegranate seeds makes for the perfect seasonal (and vegan) main course!
Ingredients
- 3 delicata squash
- 1 Tbsp avocado oil
- 1 Tbsp maple syrup
- Shakes of dried thyme
- 1 can garbanzo beans, rinsed & drained
- 1/2 cup dried cranberries
- 1/2 cup chopped pistachios
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 tsp tamari soy sauce
- 1/2 tsp pink salt
- 1/4 tsp pepper
- 1/2 cup pomegranate seed for topping
- Fresh parsley for topping
Instructions
- Wash and dry the delicata squash and slice down the middle lengthwise. Remove seeds. Mix together avocado oil and maple syrup and brush on the squash. Shake on salt, pepper and thyme.
- Bake these cut side up at 400F for 3-40 minutes (until tender).
- Sauce the garlic and shallots in a little avocado oil. Add in the cooked quinoa, cranberries, pistachios, garbanzo beans, salt, pepper and soy sauce.
- Fill squash with mixture and top with pomegranate seeds and fresh parsley.