I love all of the food during the holidays, but this year things are hitting a bit differently. 🤪🫣 I’m trying to be a bit healthier (which is why I’m #Partnering with Ancient Harvest) where I can, so I decided to try my hand at a vegetarian stuffing twist on my favorite… Sausage and Sage Stuffing.

All I have to say is this stuff is so good (see what I did there 😂😂). I used sage and thyme in the sautéed veggies and then added the traditional quinoa and finally topping the squash stuffing off with pom seeds which was just glorious!

Pro Tip: When you cook your acorn squash, put a bit of brown sugar or maple syrup right on top! You’ll thank me later 🥰🥰

I’m not great at rice, or even pasta, but there is something about quinoa that I love. I love how Ancient Harvest Quinoa (and their blends!) just soak up the water and it’s basically fool proof! And it adds so much great texture to every meal – not to mention it’s nutrient-dense and organic! Like whoa this vegetarian stuffing is perfect for Thanksgiving!

Super excited to bring this recipe to you guys because it really is really tasty. If you make it make sure to tag me on Instagram or let me know what you think in the comments!

Vegetarian Stuffing

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Author: Abby Turner
Total Time: 1 hour 20 minutes

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Ingredients

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3 Acorn Squash, halved
1 cup dry quinoa
1/4 cup brown sugar
2 tablespoons butter
Olive Oil for spritzing the acorn squash
1 white onion , finely diced
1 stalk celery , finely diced
1 large apple , diced
1/2 sweet potato, diced (optional)
8 ounces cremini mushrooms , diced
3 cloves garlic , minced
2 teaspoons sage
2 teaspoons thyme

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Instructions

Preheat oven to 350 degrees.
Cut a thin slice off the bottom and top of each squash to create two flat edges (be careful not to cut too much or you will create a hole in the bottom). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
Place the squash on a baking sheet, cut-side up. Spray Olive Oil (or brush) the flesh of the acorn squash and sprinkle with salt & pepper and sprinkle brown sugar lightly around all of the edges.
Add the quinoa and water to a medium pot and cook per instructions on Ancient Harvest packaging.
In a large pan, heat butter over medium heat and sauté the mushrooms, sweet potato, garlic, and onion, celery, apples until softened. About 5-6 minutes.
Add the sage and thyme and add the quinoa. Combine well so the quinoa picks up on all that flavor!!
When the squash is ready, fill with the stuffing mixture. Put everything back in the oven for maybe 10 minutes to get the quinoa a bit crispy and then top off with fresh pomegranate arils and enjoy!

Prep Time: 20 minutes
Cook Time: 1 hour