Let’s be honest, the traditional Thanksgiving dinner doesn’t really align with your healthy lifestyle.
Sure, you could stick to healthier options on the table… like going for green beans vs. mashed potatoes but sometimes you just want the real thing.
When we think of the ultimate Thanksgiving dish we think stuffing… check out this delicious, vegetarian twist on the holiday classic.
- 4 small butternut squashes
- ¾ cup raw wild rice, rinsed
- 1 ½ tablespoons olive oil
- 1 large red onion
- 2 to 3 cloves garlic, minced
- 2 ½ cups firmly packed torn whole wheat bread
- 1 tablespoon sesame seeds
- A few sliced fresh sage leaves
- ½ teaspoon dried thyme
- ½ cup vegetable broth
- Juice of 1 small orange
- Salt and freshly ground pepper to taste
Preheat the oven to 375 degrees F
Wrap the whole squashes in foil. Place on a rack in the center of the oven. Bake for 40 to 45 minutes
In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
Heat the oil in a skillet. Add the onion and garlic and sauté until golden.
In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients (whole wheat bread through salt and pepper).
Scoop out the squash pulp, leaving firm shells about 1/2 inch thick. Chop or dice the pulp and stir it into the wild rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
Before serving, place the squashes in a preheated 350 degree F. oven.
Bake for 15 to 20 minutes, or just until well heated through.
An easy way to make Thanksgiving healthier - substitute non-organic fruits and vegetables for organic! And don't forget to drink your organic, cold-pressed Living Juices if you find you're lacking in the fruit and veggie department!