In this episode of Abbey’s Kitchen, Abbey is celebrating Thanksgiving with all of her Canadian friends. Chances are this Thanksgiving, you may be having a few guests that may have to skip the turkey because they’re vegan or you may have a few picky eaters on your hand. Abbey is excited to share with you her awesome Gluten Free Vegan Stuffed Acorn Squash recipe that everyone at the dinner table is going to love.

Let’s do this!

Abbey starts by cutting her acorn squash in half. Take all the seeds out into a bowl. Top them off with some salt and pepper and place the acorn squash cut side down onto a baking tray or dish and cover with foil. Pop them into a 415 F oven and bake the squash for about 40-45 minutes until tender.

In a large skillet, add two tablespoons of olive oil over medium low heat. Add the onions and cook low and slow for about 50-60 minutes or until caramelized and golden.

Return the pan to the heat and add in the additional tablespoon of oil. Add the sage, garlic and mushrooms and cook for 5 minutes, then add in the apples and sauté for 1 minute. Then add in the kale and cook until wilted. Season with salt and pepper. Transfer everything to a big bowl for mixing. Add in some cooked wild rice, white beans, caramelized onions, dried cranberries, pomegranate arils, chopped pecans, pomegranate molasses and some salt and pepper.

Mix everything together, then divide between the four acorn squash. Drizzle the remaining two teaspoons of molasses and bake for 15 minutes until golden brown.

There you have it. Abbey is confident that you will make it through Thanksgiving this year because you’ve got an awesome dinner table that everyone is going to love! Abbey is also excited to share with you a very exciting piece of news that she will be sharing with you next week, so be sure to tune in!

For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.

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