Magic Mix Stuffed Squash with Cranberry Sauce

This cozy roasted winter squash is filled with luscious sautéed veggies and MAGIC MIX crispies. Added cranberry sauce makes it a festive main course for any vegans or vegetarians at your holiday table – and the leftovers are perfect for a “Meatless Monday” dinner!

These are low carb for the keto friendly crowd, depending on what squash you use and how strict you are about such things. Use whatever veggies inspire you. Take or leave the cranberries and sauce, depending on your mood. Regardless, these stuffed little gems are sure to be on your fall & winter dinner rotations.

This recipe was created by our epic photographer, Kristina Kasting When we gave her a bunch of Magic Mix to play with, this was one of her insanely delicious offerings ~ Thank you Kristina!

SERVES 4

INGREDIENTS:

SQUASH

  • 2 small winter squash (about 2 pounds each), like kabocha, acorn squash, or pie pumpkins
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

FILLING

  • 2 cups MAGIC MIX
  • 1/2 cup water
  • 2 Tbsp olive oil, ghee, or grass-fed butter
  • 1 leek or onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup of onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 cup mushrooms, thinly sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp each salt & pepper
  • 1 cup veggie broth
  • 1/4 cup fresh or frozen cranberries (optional)

MINDFUL PREPARATION

  1. Preheat oven to 375°
  2. Cut the squash in half and scoop out seeds. (Save these for a yummy toasted snack.)
  3. Drizzle with oil, salt + pepper and bake for 30 minutes.
  4. Combine MAGIC MIX with water and let sit for 5 mins. Break into small clumps & bake for 35-40 mins until crispy.
  5. Sauté leeks or onions in butter or ghee over medium heat until softened.
  6. Sprinkle with salt, turn to low and caramelize while you prep the rest of your veggies.
  7. Add celery, mushrooms and herbs. Sauté 5-10 more minutes.
  8. Combined sautéed veggies with MAGIC MIX crispies and add cranberries.
  9. Fill squash halves with the mixture of filling and bake for another 10-15 mins.
Low Carb Cranberry Sauce
  • 2 cups of fresh or frozen cranberries
  • 1/2 cup erythritol
  • 1/2 cup water
  1. Combined the cranberries with water & sweetener. Bring to a boil
  2. Stirring occasionally on reduced head simmer for 5 minutes.
  3. Remove from heat and cool

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