15November
Thanksgiving Cauliflower Stuffed Squash
As I was brainstorming what Thanksgiving recipes I would make this year, I had to really get creative considering I’m not eating animal protein (outside of eggs and fish)! Something that popped to mind was a hearty, Thanksgiving Cauliflower Stuffed Squash Recipe. I’ve been a huge proponent of squash this fall season and I’ve been LOVING it.
To be totally honest, it’s something that I shied away from in the past since it’s a higher carb veggie, but I’m in a phase where I’m doing everything in moderation, and tuning in with what I’m craving and leaning into those cravings. And I’ve never felt better 🙂
Thanksgiving Cauliflower Stuffed Squash to the Rescue!
Obviously I had to create a dish that could bring out all of the thanksgiving flavors in one dish. That was really the goal when whipping this up in the kitchen. The thought was that all of the flavors used to season the Thanksgiving turkey would also be used in this dish.
For the squash, I chose to go with an acorn squash and a kaboocha squash. Two delicious winter squashes! Both are packed with vitamins, but one of my favorite things about squash is the natural sweetness. I find that when I satisfy my palette with a bit of sweetness in my main course, my sweet tooth then in turn mellows out as well 🙂
You can learn more about the benefits of acorn squash here and kabocha squash here. I personally love Kabocha squash because it’s low in net carbs (10g net carb) which is much lower than most squash!
For this recipe, you can use any squash you prefer! And don’t worry, it’s one of those dishes that LOOKS complicated but is easy peasy!
If you need a sweet treat to pair with this delicious Thanksgiving Cauliflower Stuffed Squash recipe, opt for these pumpkin cookies – they don’t disappoint!
Grateful for you!
xx
Alysia (Purely) Pope
Thanksgiving Cauliflower Squash Recipe
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Ingredients
- Squash:
- Avocado Oil Spray
- Pink Himalayan Sea Salt & Pepper
- 3-5 Small/Medium Squash of Your Choosing (Acorn & Kabocha Pictured)
- Cauliflower "Stuffing":
- 3 c cauliflower, riced
- 1 yellow onion, diced
- 3 large carrots, diced
- 1 c mushrooms, sliced
- 1/2 c peas
- 1/4 c vegetable broth
- 1 tbsp extra virgin olive oil
- 1 tbsp nutritional yeast
- 1 tsp fresh sage, chopped
- 1 tsp parsley
- 1 tsp oregano
- Salt & pepper, to taste
Instructions
My Kind of Stuffing!
- Preheat your oven to 425.
- Begin to prepare your squash. I like to slit holes in mine and microwave for 2-3 minutes to soften prior to cutting.
- After squash is softened, cut open the top (as you would a pumpkin, and cut the bottom to make it flat (but not so much to create a hole.)
- Then, again, as you would as if you’re carving a pumpkin, get all of the “guts” out of the middles of each squash.
- Spray inside each squash with avocado oil spray and add salt and pepper.
- Place your squash on a baking sheet or pan and place in the oven to roast for 45 – 60 minutes.
- While your squash is roasting, chop all of your veggies.
- Prepare a pan on the stovetop with olive oil and add in the carrot, onion, mushroom and peas.
- After 10 minutes, add in the cauliflower, vegetable broth and seasonings, all on medium heat.
- Mix well and allow the mixture to simmer together on very low until the squash is finished.
- Once your squash is finished, transfer to your serving plate (if applicable), and spoon the cauliflower mixture into the squash. If there is extra, serve on the side!
- For serving, you can cut directly into the squash like a pizza pie so you can enjoy the squash and the filling together. If you want to be the hostess with the most-ess, serve with fresh sage too!
Thanksgiving Cauliflower Squash Recipe
Print This
Ingredients
- Squash:
- Avocado Oil Spray
- Pink Himalayan Sea Salt & Pepper
- 3-5 Small/Medium Squash of Your Choosing (Acorn & Kabocha Pictured)
- Cauliflower "Stuffing":
- 3 c cauliflower, riced
- 1 yellow onion, diced
- 3 large carrots, diced
- 1 c mushrooms, sliced
- 1/2 c peas
- 1/4 c vegetable broth
- 1 tbsp extra virgin olive oil
- 1 tbsp nutritional yeast
- 1 tsp fresh sage, chopped
- 1 tsp parsley
- 1 tsp oregano
- Salt & pepper, to taste
Instructions
My Kind of Stuffing!
- Preheat your oven to 425.
- Begin to prepare your squash. I like to slit holes in mine and microwave for 2-3 minutes to soften prior to cutting.
- After squash is softened, cut open the top (as you would a pumpkin, and cut the bottom to make it flat (but not so much to create a hole.)
- Then, again, as you would as if you’re carving a pumpkin, get all of the “guts” out of the middles of each squash.
- Spray inside each squash with avocado oil spray and add salt and pepper.
- Place your squash on a baking sheet or pan and place in the oven to roast for 45 – 60 minutes.
- While your squash is roasting, chop all of your veggies.
- Prepare a pan on the stovetop with olive oil and add in the carrot, onion, mushroom and peas.
- After 10 minutes, add in the cauliflower, vegetable broth and seasonings, all on medium heat.
- Mix well and allow the mixture to simmer together on very low until the squash is finished.
- Once your squash is finished, transfer to your serving plate (if applicable), and spoon the cauliflower mixture into the squash. If there is extra, serve on the side!
- For serving, you can cut directly into the squash like a pizza pie so you can enjoy the squash and the filling together. If you want to be the hostess with the most-ess, serve with fresh sage too!
