Thanksgiving is a time to gather around the table, celebrate gratitude, and indulge in comforting seasonal flavors. But for many, navigating holiday feasts can be challenging when you or your loved ones have dietary restrictions.
If you’re searching for show-stopping gluten free vegetarian Thanksgiving recipes that everyone at your table will enjoy, you’ve come to the right place!
This blog post features a hearty, festive, and completely gluten free vegetarian Thanksgiving menu centerpiece: Stuffed Acorn Squash with Wild Rice, Cranberries & Pecans. Packed with fall veggies, aromatic wild rice, tart cranberries, and crunchy pecans, this dish is not only stunning to serve but satisfying and healthy.
It’s a recipe that brings both tradition and innovation to your holiday meal, ensuring every guest feels included and delighted.
Whether you’re cooking for family or hosting a Friendsgiving, you’ll find that this recipe balances ease, flavor, and nutrition. Plus, I’ll share expert tips, serving suggestions, and ways to make this dish your own, along with links to even more vegetarian and vegan inspiration.
Let’s make this Thanksgiving one to remember—deliciously and inclusively!
Why You’ll Love This Recipe
- Completely Gluten Free: Every ingredient is naturally gluten free, so you can serve with confidence—even to guests with celiac disease or severe gluten intolerance.
- Vegetarian & Easily Veganizable: No meat, no problem! This recipe is rich in plant-based protein and flavor. Easily make it vegan by skipping the cheese or using a plant-based alternative.
- Make-Ahead Friendly: The stuffing can be prepared a day before, making your holiday less stressful.
- Festive & Colorful: The presentation is stunning with golden squash, ruby cranberries, and green herbs—a true centerpiece.
- Customizable: Switch up the nuts, grains, or veggies to suit your preferences or what’s in your pantry.
- Nutritious: Packed with fiber, vitamins, and minerals, this dish is as nourishing as it is delicious.
Tip: This dish is perfect for both small gatherings and large crowds—just double or triple the recipe as needed!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Acorn squash | 2 medium | Halved and seeded |
| Olive oil | 3 tablespoons | Divided use |
| Wild rice blend | 1 cup | Uncooked |
| Vegetable broth | 2.5 cups | For cooking rice |
| Yellow onion | 1 small | Finely chopped |
| Celery stalks | 2 | Diced |
| Carrot | 1 medium | Finely diced |
| Garlic cloves | 2 | Minced |
| Dried cranberries | 1/3 cup | Unsweetened preferred |
| Pecans | 1/3 cup | Roughly chopped |
| Fresh sage | 1 tablespoon | Finely chopped |
| Fresh thyme | 1 tablespoon | Finely chopped |
| Salt | 1 teaspoon | Or to taste |
| Black pepper | 1/2 teaspoon | Or to taste |
| Parmesan or vegan cheese (optional) | 1/4 cup | Freshly grated or plant-based |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Equipment
- Sharp chef’s knife (for cutting squash)
- Cutting board
- Baking sheet
- Parchment paper or foil (for easy cleanup)
- Medium saucepan with lid (for rice)
- Large skillet (for sautéing veggies)
- Wooden spoon or spatula
- Mixing bowl
- Measuring cups and spoons
- Oven mitts
Instructions
-
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil for easy cleanup.
-
Prepare the acorn squash:
With a sharp knife, carefully slice each squash in half lengthwise. Scoop out the seeds and stringy pulp.
Brush the cut sides with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper. Place them cut side down on the prepared baking sheet.
-
Roast the squash:
Bake for 30-40 minutes, or until the flesh is fork-tender. Remove from the oven and let cool slightly before stuffing.
-
Cook the wild rice:
While the squash is roasting, rinse the wild rice blend under cold water. In a saucepan, combine the rice and vegetable broth.
Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
Fluff gently with a fork.
-
Sauté the vegetables:
In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Sauté the onion, celery, and carrot for 5-6 minutes, until softened and fragrant.
Stir in the minced garlic and cook for another 1-2 minutes.
-
Add the mix-ins:
Stir in the cooked wild rice, dried cranberries, chopped pecans, sage, and thyme. Mix well and cook for 2-3 minutes.
Season with salt and black pepper to taste.
-
Stuff the squash:
Turn the roasted squash halves cut side up. Spoon the rice and vegetable mixture generously into each cavity, mounding slightly.
Top with grated Parmesan or vegan cheese, if using.
-
Bake again:
Return the stuffed squash to the oven and bake for 10-15 minutes, until heated through and the cheese (if using) is melted and golden.
-
Garnish and serve:
Remove from the oven and sprinkle with fresh parsley. Serve hot as a main course or hearty side dish.
Pro Tip: Prep the stuffing a day ahead and refrigerate. On Thanksgiving Day, simply stuff the roasted squash, bake, and enjoy more time with your guests!
Tips & Variations
- Make it Vegan: Skip the Parmesan or use a plant-based cheese. The stuffing is already vegan without the optional cheese.
- Switch Up the Grains: Don’t have wild rice? Try quinoa, millet, or a brown rice blend. Just be sure to use gluten free grains.
- Nut-Free Option: Swap pecans for roasted pumpkin seeds or omit them if allergies are a concern.
- Add More Protein: Stir in cooked chickpeas or tofu crumbles for a protein boost.
- Other Squash Varieties: This stuffing works well in butternut squash or delicata squash too!
- Make it a Casserole: Layer the roasted squash flesh and stuffing in a baking dish, sprinkle cheese on top, and bake for a crowd-pleasing casserole.
“Thanksgiving is about making memories, not just recipes—don’t be afraid to get creative and make this dish your own!”
If you love creative vegetarian mains, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious or the Recipe Vegetarian Chopped Liver Made Easy and Delicious for more global inspiration. For a flavorful, festive snack, try our Vegan Halloween Dessert Recipes That Will Wow Your Guests.
Nutrition Facts
| Nutrient | Per Stuffed Squash Half |
|---|---|
| Calories | 320 |
| Total Fat | 13g |
| Saturated Fat | 2g |
| Cholesterol | 0mg (unless using dairy cheese) |
| Sodium | 480mg |
| Total Carbohydrates | 46g |
| Dietary Fiber | 7g |
| Total Sugars | 8g |
| Protein | 7g |
| Vitamin A | 90% DV |
| Vitamin C | 35% DV |
| Calcium | 6% DV |
| Iron | 15% DV |
Nutrition is estimated and may vary with substitutions or added ingredients.
Serving Suggestions
- Main Course: Serve each guest a stuffed squash half as the star of your vegetarian Thanksgiving plate.
- Side Dish: Cut smaller portions and serve alongside classic sides like mashed potatoes (use plant-based butter for vegan), roasted Brussels sprouts, or a crisp green salad.
- Drizzle with Sauce: Top with a simple balsamic reduction or vegan gravy for extra richness.
- With Bread: Pair with homemade gluten free rolls or try this Vegan Bread Maker Recipe for Soft and Delicious Loaves for a cozy touch.
- Leftover Magic: Chop up leftovers and toss with salad greens, or stir into a soup for a nourishing post-holiday meal.
“Presentation tip: Serve on a large platter garnished with sprigs of fresh thyme, sage, and pomegranate seeds for a show-stopping holiday centerpiece!”
Conclusion
Making a gluten free vegetarian Thanksgiving doesn’t mean sacrificing flavor, creativity, or tradition. With this Stuffed Acorn Squash with Wild Rice, Cranberries & Pecans, your holiday table will be just as abundant and inviting as any classic feast.
The balance of savory and sweet, crunchy and tender, makes every bite memorable—and every guest feel cared for.
Remember, the joy of Thanksgiving comes from sharing good food and gratitude with those you love. Whether you’re following a gluten free diet, cooking for vegetarians, or just want to try something new, this recipe is sure to become a beloved part of your celebrations.
Explore more plant-based holiday inspiration with recipes like Vegan Slow Cooker Recipe for Easy, Delicious Meals or our collection of Veg Maharashtrian Recipes: Easy & Delicious Meals to round out your feast.
Wishing you a warm, inclusive, and delicious Thanksgiving!
📖 Recipe Card: Gluten-Free Vegetarian Stuffed Acorn Squash
Description: A hearty and flavorful dish featuring roasted acorn squash stuffed with a savory mix of quinoa, vegetables, and herbs. Perfect as a gluten-free vegetarian centerpiece for Thanksgiving.
Prep Time: PT20M
Cook Time: PT45M
Total Time: PT1H5M
Servings: 4 servings
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 cup cooked quinoa
- 1/2 cup chopped red onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup chopped mushrooms
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush acorn squash halves with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 30 minutes.
- Heat remaining olive oil in a skillet over medium heat.
- Sauté onion, celery, carrots, and mushrooms until soft, about 5 minutes.
- Stir in cooked quinoa, cranberries, pecans, and sage. Season with salt and pepper.
- Remove squash from oven, flip cut-side up, and fill with quinoa mixture.
- Return to oven and bake for 15 minutes until heated through.
- Serve warm.
Nutrition: Calories: 290 kcal | Protein: 7 g | Fat: 12 g | Carbs: 43 g
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