4 Healthy Thanksgiving Vegetable Side Dishes

Note: This dish can also serve as a vegetarian or vegan main course.

2 acorn squash (about 1 pound each)

2 tablespoons olive oil, plus more for brushing

2 cloves garlic, minced

1 onion, chopped

1 cup quinoa

2 cups low-sodium vegetable broth

½ cup toasted pecans, chopped

¼ cup dried cranberries

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme leaves

2 teaspoons fresh sage leaves, chopped

¼ teaspoon each salt and black pepper

Directions
1. Heat the oven to 400° F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with olive oil and place it cut side down on a baking sheet. Bake for 45 to 50 minutes, or until fork-tender.

2. Meanwhile, cook the quinoa in the vegetable broth according to package directions; set aside.

3. When the squash is done, heat 2 tablespoons olive oil in a large skillet over medium heat and sauté garlic and onions until soft. Stir in quinoa and remaining ingredients and heat through.

4. To serve, fill the acorn squash halves with the quinoa mixture.

Makes 4 servings

Nutritional information per serving: 440 calories, 18 g fat, 2 g saturated fat, 230 mg sodium, 66 g carbs, 9 g fiber, 10 g protein