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{Thanksgiving Recipe} Fig-Pecan Stuffed Acorn Squash

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Fig-Pecan Stuffed Acorn Squash

Did you know that 7.3 million Americans are vegetarians and an additional 22.8 million follow a vegetarian-inclined diet? That is a lot of people who will be passing on the turkey this Thanksgiving!

Vidya Rao, food editor for TODAY, has rolled out some great vegan holiday recipes that are sure to capture the taste of the season and ensure that the vegan and vegetarian guests at your Thanksgiving table will have plenty of options to choose from.

I used to feel bad for vegetarians but with my husbands cholesterol on the rise, we have been making more and more vegetarian meals and they are wonderful! I can’t wait to try this Stuffed Acorn Squash!

Thanks, TODAY.com

{Thanksgiving Recipe} Fig-Pecan Stuffed Acorn Squash
Recipe Type: Side
Author: Celebrate Vegan
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
This elegant stuffed squash looks as beautiful as it tastes!
Ingredients
  • 2 acorn squash halved lengthwise, seeded
  • 1 tablespoon olive oil
  • salt and pepper
  • 3 tablespoons vegetable margarine
  • 1/3 cup agave nectar
  • 3/4 cup dried, de-stemmed Calimyra figs, chopped
  • 1/3 cup pecans, chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Instructions
  1. Preheat oven to 350 dgs.
  2. Rub the insides of the acorn squash halves with olive oil and sprinkle with salt and pepper. Turn upside down onto a foil-lined cookie sheet and bake for 30-40 minutes, or until soft.
  3. Meanwhile, mix remaining ingredients in a medium bowl.
  4. Remove squash from the oven and turn right side up. Fill halves with the fig mixture.
  5. Bake for about 25-30 minutes or until filling is soft and bubbly.
  6. Cool 10 minutes before serving.

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Comments

  1. this is so interesting! acorn squash! i would love to try though – thanks!:)

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