With Thanksgiving coming up, there will be spreads full of rich and indulgent foods at parties and family gatherings for weeks on end. One of the tricks I’ve found that works for me is to bring something healthy to these gatherings that everyone can enjoy. It ensures I will have a healthy option and keeps me mindful of what’s on my plate. Thanksgiving is the perfect time for a show-stopping, elegant vegan entrée that happens to be healthy too. That’s one thing I love about vegan food – it tends to be low in fat and cholesterol, and naturally high in fiber and antioxidants. There are six weeks after Thanksgiving that will revolve around food, so I’m hoping to pace myself by eating more healthfully over the holidays. This Acorn Squash Stuffed With Quinoa Mushroom Pilaf is pretty enough to serve to company, and provides a nice healthy addition to any Thanksgiving spread. It is such a versatile recipe – you can add your favorite ingredients for stuffing, such as chestnuts or butternut squash. Even some lentils would be nice to add a bit of protein. Not only can this be enjoyed as a main course by your vegan friends, but non-vegans will want a spoonful of this too. They might even take a scoop of it instead of more stuffing, and feel better for it…more room for pumpkin pie.

Roasted Acorn Squash Stuffed With Quinoa Mushroom Pilaf [Vegan]

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