This is my first holiday season being vegan, and I’ve always wondered what vegans eat on Thanksgiving. It seemed like there had to be a better option than mashed potatoes and plain vegetables. After scouring the internet and tapping into my creative side, I decided to try making stuffed delicata squash. Not only is this recipe very fun to make and visually appealing, it’s packed with protein from farro and chickpeas so non-meat eaters can still enjoy a satisfying holiday meal!
Yields 2 servings
Prep time: 8 minutes
Cook time: 25 minutes
- 1 delicata squash
- Olive oil or cooking spray
- ½ cup of quick cooking farro (Trader Joe’s has the best farro!)
- ½ cup of chickpeas
- Spinach (optional)
- 1 teaspoon garlic salt
- 2 tablespoons of walnuts or other dried fruit/nuts
- 1 tablespoon of oregano
- Salt and pepper to taste
- 1 medium pot with a lid
- Cutting board
- Large knife
- Baking tray and parchment paper
- Measuring spoons
- Preheat your oven to 375 degrees Fahrenheit. Wash the outside of the delicata squash and scoop out the seeds with a spoon. Toss the seeds into the compost or trash bin.
- Place the two halves of the squash, with the inside of the squash facing up, onto a baking sheet with parchment paper. Coat the squash with olive oil or cooking spray and bake in the oven for 25 minutes.
- While the squash is cooking, combine the farro and 1 cup of water in a pot on the stove. Spinach can be added here, but it’s not mandatory! Cook the farro for 10 minutes on low heat, covered with a lid.
- Finally, put the farro mixture inside the delicata squash halves. Add chickpeas, crushed walnuts, oregano and salt on top. Now, your vegetarian main dish is ready to be served!
Now that I know how easy it is to find healthy and creative holiday recipes for vegans, I can’t wait to try out more recipes like this. This recipe is very customizable and can be made with a variety of seasonal fall squashes and any filling you desire. I hope this recipe can become a staple at your holiday table!