This easy stuffed squash is the perfect meat-free centerpiece for your holiday celebration.
2 medium delicata squash
2 Tbsp olive oil
14oz vegan breakfast sausage cut into bite-sized pieces
2 cups chopped mushrooms
1 tsp poultry seasoning
1 cup vegetable broth
6oz fried onions divided
1 apple peeled, cored, and chopped
2 Tbsp dried cranberries
pinch of pepper
pinch of smoked paprika (optional)
Preheat oven to 350 degrees Fahrenheit.
Heat olive oil in a medium pot. Add the sausage and cook until browned. Don’t worry if some of it sticks to the pot.
Add the mushrooms and cook for two mins.
Add the broth, pepper, poultry seasoning and cook until it’s reduced by about half.
Add 1 1/2 cups of fried onion, chopped apple, and dried cranberries. Cook until all of the liquid has been absorbed.
Cut each squash in half lengthwise and scoop out the seeds. Place them on a baking sheet and fill them with the sausage mixture.
Cover the squash with foil and bake for one hour or until they can be easily pierced with a knife.
Crush the remaining fried onions.
Remove the foil and coat the squash with the onions and sprinkle with paprika. Bake for an additional 15 mins.
- Serving Size: 8
- Calories: 275
- Fat: 14.6
- Carbohydrates: 30
- Protein: 9
Keywords: Vegan, Thanksgiving, Holiday