Thanksgiving is almost here in the US, and for those of us who might want a little more planty goodness in our lives, it often feels like Tofurkey is our only option. But there’s another option for a delicious plant-based main- or side for those of us who like a roasted bird at our table, as well! This stuffed squash recipe was in my holiday personal chef repertoire for years, and this year it got a little upgrade and photo shoot for the blog– and it might be my favorite Thanksgiving recipe I’m sharing this year.
I like to use a wild rice blend for this recipe (this is my favorite) because I find wild rice alone a bit intense- but the blend is the perfect amount of chewy and savory for this plant-based Thanksgiving main dish.
This recipe makes enough for four half-squashes, but you can double or triple as needed for a larger crowd.
p.s. You might notice I used a delicious squash hybrid for these photos- Koginut squash– and I love it! Feel free to mix up your squash as you desire!