Meatless Monday: Kale & Cranberry Stuffed Acorn Squash


Hooray!  It’s Meatless Monday again and with Thanksgiving quickly approaching,  I figured I’d share something both meatless and worthy of a place at a Thanksgiving feast! :)

Every year for the last 6 years or so I have hosted Thanksgiving at my house and while I do have a helping hand when it comes to cooking, I have found that I’ve needed to get more creative over the years with allergy friendly dishes.  This is not just because of all my (growing list) of intolerances but also my sister and mom tend to be sensitive to certain foods as well! 

Last year we got a little creative with our Thanksgiving menu and eliminated dairy from pretty much everything including the potatoes and gravy.  While that might sound a big boring to some of you, I have to say that we actually came up with even tastier versions than the originals-  including a vegan sweet potato casserole and dairy free gravy

While it’s not Thanksgiving quite yet, I have been playing around in the kitchen with some potential recipes that may make their way to the table including this Kale and Cranberry Stuffed Acorn Squash recipe! 

Kale and Cranberry Squash Recipe {Gluten Free, Vegan, Thanksgiving Dish, Stuffed Acorn Squash, Healthy, Vegan Thanksgiving, Meatless Monday}

This recipe didn’t exactly turn out the way I was thinking mainly because I used fresh cranberries in a different order than I probably should have. Like I said, I’m still experimenting a bit when it comes to new Thanksgiving dishes- hey, we can’t create masterpieces all the time, right? 

So, instead of writing the recipe the way I actually made it, I am going to write it the way I think I should have made it.  Nothing really drastic changes except that I’d advise to use dried cranberries mixed in with the stuffing instead of trying to cook down cranberries then add them to the stuffing- rookie move but it was like 6:30 in the morning and I hadn’t quite had all my coffee yet. 

You might also like:  Cool Ranch Roasted Macadamia Nuts

If you do want to use fresh cranberries, I would suggest that you add them to the mix after you assemble it then bake it for a bit to let them cook down. 

Anyway, these still came out pretty good (although tinted a little more pink than I’d like) and would be a perfect meatless dish to add to any holiday meal.  They’re actually quite festive with the green from the kale and the red from the cranberries- I can totally see these making an appearance at Christmas dinner too! 

Kale and Cranberry Squash Recipe {Gluten Free, Vegan, Thanksgiving Dish, Stuffed Acorn Squash, Healthy, Vegan Thanksgiving, Meatless Monday}

Kale and Cranberry Squash Recipe {Gluten Free, Vegan, Thanksgiving Dish, Stuffed Acorn Squash, Healthy, Vegan Thanksgiving, Meatless Monday}

Kale and Cranberry Squash Recipe {Gluten Free, Vegan, Thanksgiving Dish, Stuffed Acorn Squash, Healthy, Vegan Thanksgiving, Meatless Monday}

Kale and Cranberry Squash Recipe {Gluten Free, Vegan, Thanksgiving Dish, Stuffed Acorn Squash, Healthy, Vegan Thanksgiving, Meatless Monday}

Kale and Cranberry Squash Recipe {Gluten Free, Vegan, Thanksgiving Dish, Stuffed Acorn Squash, Healthy, Vegan Thanksgiving, Meatless Monday}

 

KALE & CRANBERRY STUFFED

ACORN SQUASH


 

RECIPE

Ingredients:

  • 2 small acorn squashes
  • 2 + 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 cup cooked brown or wild rice, according to package instructions
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 head of kale, chopped and stems discarded
  • 1/4 tsp sea salt
  • 1/3 cup dried cranberries 
  • 1/3 cup pine nuts
  • Fresh thyme to garnish

 

Directions: 

  1. Preheat oven to 400 degrees. 
  2. Slice squashes in half lengthwise, scoop out and discard the seeds (or keep them to roast later, if you please). 
  3. Drizzle with olive oil each of the squash halves. Place flesh side down on baking sheet. Roast for approximately 30 minutes then remove, flip over and drizzle flesh side with maple syrup and roast for another 10-15 minutes or until able to pierce with a fork.
  4. While squashes are roasting, begin cooking rice. 
  5. In a large sauté pan, heat remaining olive oil and add onion and garlic then add in chopped kale.  Reduce to low heat and cover so that kale wilts down then add in rice, cranberries and pine nuts.  Adjust seasonings accordingly. 
  6. Scoop mixture generously into each acorn squash half, top with more pine nuts and garnish with fresh thyme if desired. 
  7. Serve immediately and enjoy! 
You might also like:  Spicy Tahini Apple Slaw {Vegan}

Don’t forget to linkup if you have a meatless dish to share- just make sure you link back! :)

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This post is also shared with Tina Muir and Confessions of Mother Runner for Meatless Monday!


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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