10/20/2026
๐ Every Thanksgiving thereโs at least one person at my table who doesnโt eat meat, and they always end up with a plate of sides. This year theyโre getting their own squash boat.
Acorn squash gets cut in half, and the trick is shaving a thin slice off the bottom so each half sits flat on the pan. They roast at 400 until tender while you make the filling. Red pepper and red onion cook down with garlic, cumin, coriander, smoked paprika, and a pinch of cayenne, then chickpeas and Swiss chard go in. Stir in wild rice, pile it into the squash, and top with toasted pine nuts, cilantro, and green onions. Itโs fully vegan and you can make it ahead ๐
Get the recipe here ๐
https://skinnyms.com/chickpea-stuffed-acorn-squash-vegan-recipes/