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October 01, 2020 2 min read

THANKSGIVING VEGETARIAN STUFFED SQUASH!

With fall in the air, The Big Dinner is right around the corner and we know you're looking to add something a little different to this year's spread. So let us make it easier for you and look no further than our fun, rewarding and delicious Vegetarian Stuffed Squash recipe.

With a variety of hearty ingredients all coming together to pack a big flavour punch, this dish will satisfy even the staunchest meat eaters in your home. The squash is loaded with tasty toppings full of protein, making it easily one of the best main dishes for vegetarians...which is great if you're out of ideas of what to make or really just need something new. Served as a side dish, you can fill the hollowed out squash as much or as little as you'd like - big eaters rejoice!

Our homemade recipe manages to combine so many sweet and savory elements, making it a truly unique dish that is perfectly suited not just for Thanksgiving, but throughout the entire fall season!

 

 

Ingredients:

  • 3 whole acorn squash
  • 1 cup uncooked rice
  • 2 cups veg broth
  • 1 bunch spinach, washed, dried and rough chopped
  • 1 medium onion, diced
  • 15-20 medium mushrooms, rough chopped
  • 1 1/2 cup lentils
  • 2-3 TBSP red wine vinegar
  • Fresh thyme
  • S&P
  • Lebneh and/or pumpkin seeds to garnish

 

Steps:

  1. Preheat oven to 375°
  2. Halve and hollow squash, place cut side down on baking sheet and bake until fork tender, about 45 mins
  3. Combine rice and broth, cook covered until all the liquid is absorbed. DO NOT STIR during cooking time
  4. Once cooked toss gently with spinach
  5. Sweat onions in a little olive oil until they start to become translucent, add mushrooms and cook out until they've released their liquid
  6. Add onions, mushrooms & lentils to rice & spinach. Add a splash of red wine vinegar to brighten the flavours and season with fresh thyme and S&P to taste
  7. Mound stuffing into squash halves and garnish with lebneh, fresh thyme and pumpkin seeds

NOTE: Although lebneh can be found in many larger grocery stores, it is VERY easy to make. Line a sieve with a clean tea towel (or even paper towel in a pinch!) Dump in a container of plain yogurt. Allow to drain for 12 or more hours.

 

Recommended Tools To Get The Job Done

 

F. Dick 1905 Series Chef's Knife 6.5" -  $164.99

 

 

AMT Gastroguss Fry Pan - From $99.99

 

 

 

Meyer SuperSteel Tri-Ply Clad Sauce Pan - From $99.99

La Belle Excuse Red Wine Vinegar - $12.99

Favuzzi Premium Sea Salt With Lemon -  $11.99

Mason Cash Innovative Tilt Mixing Bowl -  $69.99


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