40+ Tasty and Nutritious Holiday Low Sodium Oven Recipes for a Festive Feast

The holiday season is a time for celebration, feasting, and making cherished memories with loved ones.

However, with all the rich foods and indulgent treats, it’s easy to overlook the importance of maintaining a balanced, heart-healthy diet.

For those looking to reduce sodium intake while still enjoying flavorful, festive dishes, low-sodium recipes are the perfect solution.

The oven is an essential tool when preparing healthy holiday meals, as it allows for roasting, baking, and even slow cooking, all while keeping sodium levels in check.

In this article, we’ve curated over 40 low-sodium oven recipes that are ideal for holiday gatherings.

Whether you’re hosting a family dinner, a cozy get-together, or a special celebration, these recipes offer a delicious range of appetizers, sides, mains, and even desserts—all prepared in the oven.

You’ll find creative ways to enhance the natural flavors of your ingredients with fresh herbs, spices, and wholesome seasonings.

So, let’s dive into the world of holiday cooking with healthier, low-sodium oven recipes that will please both the palate and the heart.

40+ Tasty and Nutritious Holiday Low Sodium Oven Recipes for a Festive Feast

Maintaining a low-sodium diet during the holidays doesn’t mean sacrificing flavor or tradition.

With these 40+ holiday low-sodium oven recipes, you can enjoy all your favorite holiday dishes with a healthier twist.

From savory vegetable sides to flavorful roasted meats and even lightened-up desserts, these recipes are designed to bring out the best in your ingredients without the need for excess salt.

The holidays are a time to savor delicious food and share meals with loved ones, and with these tasty and nutritious recipes, you can do just that—guilt-free!

Herb-Crusted Roast Turkey

This Herb-Crusted Roast Turkey is a festive, low-sodium holiday dish that is flavorful and easy to prepare. The turkey is seasoned with a mixture of fresh herbs and olive oil, ensuring a tender and juicy roast without the need for salt. The perfect centerpiece for any holiday table, this turkey delivers rich, savory flavors while keeping sodium intake in check.

Ingredients:

• 1 whole turkey (about 12 lbs)
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage, chopped
• 1 lemon, quartered
• 6 garlic cloves, smashed
• 1 cup low-sodium chicken broth
• 1 tablespoon freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon paprika

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the turkey giblets and pat the turkey dry with paper towels.
3. In a small bowl, mix the olive oil, rosemary, thyme, sage, black pepper, onion powder, and paprika to form a herb paste.
4. Gently loosen the skin of the turkey and rub the herb paste underneath the skin, making sure to coat the breast and thighs.
5. Stuff the cavity with lemon quarters and smashed garlic cloves. Tie the legs together with kitchen twine.
6. Place the turkey on a roasting rack in a large roasting pan. Pour the low-sodium chicken broth into the pan to keep the turkey moist while roasting.
7. Roast the turkey for about 3 hours, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
8. Baste the turkey every 45 minutes with the broth from the pan to ensure it stays moist.
9. Let the turkey rest for 20 minutes before carving.

This Herb-Crusted Roast Turkey offers a delicious and low-sodium alternative to traditional holiday roast recipes. The fresh herbs and olive oil impart a rich flavor, while the turkey remains moist and tender, making it the perfect choice for those looking to reduce sodium without sacrificing taste. Serve with your favorite side dishes for a wholesome, satisfying holiday meal.

Sweet Potato Casserole with Pecan Topping

This Sweet Potato Casserole with Pecan Topping is a comforting, low-sodium side dish that’s perfect for the holidays. The natural sweetness of the sweet potatoes is complemented by a crunchy, buttery pecan topping, making it a crowd-pleaser. Free from added salt, this casserole highlights the delicious flavors of its ingredients while being heart-healthy and festive.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup chopped pecans
• 2 tablespoons melted unsalted butter
• 1 tablespoon brown sugar
• 1/4 cup whole milk or unsweetened almond milk
• Fresh ground black pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the cubed sweet potatoes in a large pot of water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain and mash the sweet potatoes in a large bowl.
3. Stir in the applesauce, maple syrup, cinnamon, nutmeg, ginger, and black pepper. Add the milk to achieve your desired consistency and mix until smooth.
4. Transfer the mashed sweet potatoes into a greased 9×13-inch baking dish.
5. In a small bowl, combine the chopped pecans, melted butter, brown sugar, and a pinch of cinnamon. Sprinkle the pecan mixture over the mashed sweet potatoes.
6. Bake for 30 minutes, or until the top is golden and bubbly.
7. Remove from the oven and let cool slightly before serving.

This Sweet Potato Casserole with Pecan Topping is the ideal holiday side dish for anyone looking to enjoy traditional flavors with a healthy twist. With no added salt and the perfect balance of sweet and savory, it provides a satisfying and nutritious addition to your festive meal. The crunchy pecan topping adds texture and flavor, making this dish a standout on any holiday table.

Roasted Brussels Sprouts with Balsamic Glaze

These Roasted Brussels Sprouts with Balsamic Glaze are a delicious and healthy low-sodium side dish that brings a burst of flavor to any holiday spread. The Brussels sprouts are roasted until crispy and tender, then drizzled with a balsamic glaze to enhance their natural sweetness. It’s an easy and elegant addition to your holiday menu, offering a perfect balance of savory, sweet, and tangy.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1/4 cup balsamic vinegar
• 2 tablespoons honey (optional for sweetness)
• 1 tablespoon chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, black pepper, and garlic powder in a large bowl. Spread them in a single layer on a baking sheet.
3. Roast for 20-25 minutes, tossing halfway through, until the Brussels sprouts are crispy on the edges and tender in the center.
4. While the Brussels sprouts roast, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a simmer over medium heat, stirring occasionally, and cook for about 5 minutes, or until the glaze has thickened slightly.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat.
6. Garnish with chopped parsley before serving.

These Roasted Brussels Sprouts with Balsamic Glaze are a flavorful, low-sodium alternative to the typical holiday vegetable side dishes. The crispy texture of the Brussels sprouts paired with the rich, tangy balsamic glaze creates a delightful contrast of flavors that will impress your guests. This simple yet elegant recipe is a great way to add a nutritious, sodium-conscious option to your holiday menu without compromising on taste.

Garlic and Rosemary Roasted Carrots

These Garlic and Rosemary Roasted Carrots are a fragrant, low-sodium side dish that’s full of vibrant flavors. The natural sweetness of the carrots pairs beautifully with the earthy rosemary and the aromatic garlic. Roasting them brings out their rich flavors, while keeping the dish simple, healthy, and perfect for the holiday table.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1/4 teaspoon black pepper
• 1 tablespoon honey (optional for sweetness)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the baby carrots with olive oil, minced garlic, rosemary, black pepper, and honey (if using) until evenly coated.
3. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
5. Serve warm, garnished with additional fresh rosemary if desired.

This Garlic and Rosemary Roasted Carrots recipe is a perfect addition to any holiday meal. It’s a simple, low-sodium dish that highlights the natural flavors of the carrots, elevated by the fresh rosemary and garlic. The optional honey adds a subtle sweetness, making it a delightful side that complements your festive spread without compromising on health.

Low-Sodium Cranberry Sauce

This Low-Sodium Cranberry Sauce is a refreshing, tangy accompaniment to your holiday meals. Made with fresh cranberries, orange zest, and a touch of honey, this version is free of added salt and preservatives. It’s the perfect balance of sweet and tart, offering a vibrant, healthy option for anyone watching their sodium intake during the holidays.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1/4 cup honey or maple syrup
• 1/4 cup water
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, honey, and water.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Stir occasionally.
3. If using, stir in the ground cinnamon for added warmth.
4. Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools.
5. Transfer to a serving dish and refrigerate until ready to serve.

This Low-Sodium Cranberry Sauce is an easy-to-make and health-conscious alternative to store-bought versions. Its fresh, tangy flavors make it a perfect complement to turkey, ham, or any holiday dish. With the natural sweetness from honey or maple syrup, this cranberry sauce is a delicious, guilt-free addition to your festive spread, offering both flavor and nutrition.

Lemon and Dill Baked Salmon

This Lemon and Dill Baked Salmon is a light, flavorful, and low-sodium main dish that makes for an elegant holiday meal. The fresh dill and zesty lemon perfectly enhance the natural flavor of the salmon without the need for added salt. Baking the fish locks in moisture, ensuring a tender and flaky texture that will impress your guests.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 lemon, thinly sliced
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with black pepper.
3. Top each fillet with fresh dill and place lemon slices over the salmon.
4. Bake for 15-20 minutes, or until the salmon easily flakes with a fork.
5. Remove from the oven and garnish with fresh parsley before serving.

This Lemon and Dill Baked Salmon is a healthy, flavorful, and low-sodium dish that makes a perfect main course for your holiday celebration. The lemon and dill bring out the natural richness of the salmon, creating a light yet satisfying meal. It’s an easy, nutritious choice that offers a burst of fresh flavors while keeping sodium intake to a minimum. Serve it alongside roasted vegetables or a fresh salad for a complete, well-balanced holiday meal.

Spaghetti Squash with Garlic and Olive Oil

This Spaghetti Squash with Garlic and Olive Oil is a simple, low-sodium dish that makes a light yet satisfying side for your holiday meals. Roasted to perfection, the spaghetti squash strands mimic pasta, offering a healthier alternative. Tossed in olive oil, garlic, and fresh herbs, this dish is full of flavor without the extra sodium, making it the perfect addition to a balanced holiday spread.

Ingredients:

• 1 medium spaghetti squash
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon black pepper
• Freshly grated Parmesan (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with black pepper.
3. Place the squash halves, cut side down, on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be shredded with a fork.
4. While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
5. Once the squash is cooked, use a fork to scrape the flesh into strands and add it to the skillet with the garlic. Toss the squash strands with the garlic and olive oil, adding fresh basil and parsley.
6. Serve warm, topped with a sprinkle of grated Parmesan (if using).

This Spaghetti Squash with Garlic and Olive Oil is a deliciously light and healthy low-sodium option for the holiday table. The natural texture of the spaghetti squash mimics pasta, making it a great alternative for those watching their sodium intake. Infused with aromatic garlic and fresh herbs, this dish is a simple yet flavorful addition to your festive meal.

Low-Sodium Mashed Cauliflower

Low-Sodium Mashed Cauliflower is a creamy, comforting alternative to traditional mashed potatoes. This dish combines cauliflower’s mild flavor with the richness of olive oil and a hint of garlic, providing a healthier, low-sodium option for your holiday table. It’s light, velvety, and perfect for those looking to reduce their sodium intake without sacrificing flavor.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 cup unsweetened almond milk (or regular milk)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets in a steamer basket over boiling water for about 10-12 minutes, or until the cauliflower is very tender.
2. In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Transfer the steamed cauliflower to a food processor and add the sautéed garlic, almond milk, and black pepper. Process until smooth and creamy.
4. Adjust the consistency with more almond milk if needed. Taste and adjust seasonings as desired.
5. Serve the mashed cauliflower warm, garnished with fresh chives.

This Low-Sodium Mashed Cauliflower is a fantastic, creamy substitute for mashed potatoes, offering a lighter, healthier alternative. The garlic and olive oil enhance the mild cauliflower flavor, while the fresh chives add a touch of brightness. It’s a perfect side dish for those seeking to reduce their sodium intake during the holidays while still enjoying a rich and satisfying flavor.

Roasted Butternut Squash and Apple Salad

This Roasted Butternut Squash and Apple Salad combines the sweetness of roasted squash with the crispness of fresh apples, making it a vibrant and healthy low-sodium holiday salad. The addition of spinach and a light vinaigrette creates a perfect balance of flavors, while keeping the dish fresh and nutritious.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/4 teaspoon ground cinnamon
• 2 apples, cored and sliced
• 4 cups fresh spinach leaves
• 1/4 cup chopped walnuts (optional)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, cinnamon, and black pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the squash roasts, prepare the vinaigrette by whisking together the apple cider vinegar, honey, and black pepper in a small bowl.
4. Once the squash is done, let it cool slightly before assembling the salad.
5. In a large bowl, combine the roasted butternut squash, fresh spinach, sliced apples, and chopped walnuts. Drizzle the vinaigrette over the salad and toss gently to combine.
6. Serve immediately, garnished with extra walnuts if desired.

This Roasted Butternut Squash and Apple Salad is a vibrant, low-sodium dish that pairs perfectly with any holiday meal. The sweetness of the roasted squash and apples, combined with the crunch of walnuts and fresh spinach, creates a delightful combination of textures and flavors. It’s a light, nutritious option that adds color and a fresh contrast to heavier holiday dishes.

Herb-Infused Roasted Brussels Sprouts

Herb-Infused Roasted Brussels Sprouts are a flavorful and nutritious low-sodium side dish that’s perfect for the holiday season. Roasting the sprouts caramelizes their natural sugars, enhancing their earthy flavor, while a medley of fresh herbs like thyme and rosemary adds aromatic depth. This dish is an easy way to include a healthy vegetable without sacrificing taste.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, thyme, rosemary, black pepper, garlic powder, and lemon zest until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the edges.
5. Remove from the oven and serve immediately, garnished with extra lemon zest if desired.

Herb-Infused Roasted Brussels Sprouts are a vibrant, low-sodium side dish that is full of flavor and texture. The combination of fresh herbs and lemon zest makes the Brussels sprouts shine without the need for added salt. This easy-to-make recipe is a great way to enjoy a delicious and healthy vegetable dish during the holidays, making it a perfect complement to any festive meal.

Low-Sodium Sweet Potato Casserole

This Low-Sodium Sweet Potato Casserole is a healthier take on the classic holiday dish. The creamy mashed sweet potatoes are perfectly spiced with cinnamon and nutmeg, topped with a light crumble made of oats and pecans. This dish offers all the richness and comfort of the original, minus the excess sodium.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter (or plant-based butter)
• 1/4 cup unsweetened almond milk (or regular milk)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/4 cup rolled oats
• 1/4 cup chopped pecans
• 2 tablespoons honey or maple syrup

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for about 15 minutes, or until the sweet potatoes are tender.
3. Drain the sweet potatoes and mash them with butter, almond milk, cinnamon, nutmeg, and black pepper until smooth.
4. Transfer the mashed sweet potatoes to a baking dish and spread them out evenly.
5. In a small bowl, combine the oats, chopped pecans, and honey (or maple syrup). Sprinkle the mixture evenly over the mashed sweet potatoes.
6. Bake for 20-25 minutes, or until the top is golden and crispy.
7. Serve warm as a comforting holiday side.

This Low-Sodium Sweet Potato Casserole is a delicious, healthier alternative to the traditional version. The creamy texture of the sweet potatoes, spiced with cinnamon and nutmeg, creates a comforting base that is topped with a crunchy, slightly sweet oat and pecan crumble. This dish is an excellent choice for those who want to indulge in a holiday favorite while keeping sodium levels in check.

Low-Sodium Vegetable Stuffing

This Low-Sodium Vegetable Stuffing is a savory, wholesome dish that’s perfect for the holiday season. Packed with fresh vegetables like celery, onions, and carrots, along with whole wheat bread cubes, this stuffing offers a rich, comforting flavor without relying on excessive sodium. It’s an ideal side for those looking to enjoy a festive stuffing without compromising on health.

Ingredients:

• 4 cups whole wheat bread, cubed (preferably day-old)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and diced
• 2 garlic cloves, minced
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 cup low-sodium vegetable broth
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion, celery, and carrots, and cook for about 5-7 minutes until softened. Add the minced garlic, black pepper, thyme, and sage, and cook for another minute until fragrant.
3. In a large bowl, combine the cooked vegetables with the whole wheat bread cubes. Add the vegetable broth and stir until the bread is lightly moistened.
4. Transfer the mixture to a greased baking dish and cover with foil.
5. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
6. Garnish with fresh parsley and serve warm.

This Low-Sodium Vegetable Stuffing is a hearty and flavorful addition to any holiday meal. The combination of fresh vegetables, aromatic herbs, and whole wheat bread creates a delicious, savory stuffing that’s light on sodium but rich in taste. It’s a perfect side dish for those looking for a healthy yet indulgent option during the holidays.

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme are a vibrant, low-sodium dish that will brighten up your holiday table. The natural sweetness of the carrots is enhanced by a drizzle of honey and the earthy notes of fresh thyme. Roasting them in the oven caramelizes the sugars, creating a tender, flavorful side dish that’s both healthy and satisfying.

Ingredients:

• 1 lb carrots, peeled and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots with olive oil, honey, thyme, black pepper, and cumin (if using).
3. Spread the carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the carrots are golden brown and tender.
5. Serve warm as a sweet and savory side dish.

Roasted Carrots with Honey and Thyme are an easy, low-sodium way to enjoy a delicious side dish during the holidays. The combination of honey and thyme elevates the natural sweetness of the carrots, while roasting brings out their caramelized flavor. This dish is a perfect balance of savory and sweet, making it an ideal addition to any festive meal.

Lemon and Garlic Roasted Asparagus

Lemon and Garlic Roasted Asparagus is a zesty and fresh side dish that’s low in sodium but packed with flavor. The crisp-tender asparagus is roasted with lemon slices, garlic, and olive oil, infusing it with a bright and aromatic taste. This dish is quick and easy to make, making it the perfect addition to any holiday dinner.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Arrange the asparagus on a baking sheet and drizzle with olive oil. Add the minced garlic, lemon zest, and black pepper, tossing everything to coat evenly.
3. Roast for 12-15 minutes, or until the asparagus is tender and slightly crispy on the ends.
4. Once roasted, drizzle with lemon juice and garnish with fresh parsley if desired.
5. Serve immediately for a light, flavorful holiday side.

Lemon and Garlic Roasted Asparagus is a simple yet elegant dish that brings out the natural flavors of the asparagus without adding excess sodium. The lemon juice and zest add a refreshing brightness, while the garlic infuses the vegetables with rich, savory undertones. This low-sodium side is a perfect complement to heavier holiday meals, offering a crisp and flavorful contrast.

Baked Stuffed Acorn Squash

Baked Stuffed Acorn Squash is a nutritious and flavorful low-sodium dish that makes a stunning holiday centerpiece. The squash is roasted until tender and filled with a savory stuffing made of quinoa, cranberries, and nuts. This dish is not only visually appealing but also provides a balanced combination of sweet and savory flavors without relying on added salt.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil
• 1/2 cup quinoa, cooked
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup low-sodium vegetable broth (for roasting)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves cut side up on a baking sheet. Drizzle with olive oil and sprinkle with black pepper. Add 1/4 cup of vegetable broth to the baking sheet to help with roasting.
3. Roast the squash for 40-45 minutes, or until the flesh is tender.
4. While the squash roasts, prepare the quinoa according to package instructions. In a large bowl, combine the cooked quinoa, dried cranberries, walnuts, cinnamon, and fresh parsley.
5. Once the squash is done, remove from the oven and carefully fill each half with the quinoa mixture.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat through.
7. Serve warm as a satisfying and colorful holiday dish.

Baked Stuffed Acorn Squash is an elegant and wholesome low-sodium side dish that combines the sweetness of roasted squash with the savory flavors of quinoa, cranberries, and walnuts. This dish is perfect for a holiday meal, offering a balance of textures and flavors that will leave guests satisfied without overwhelming them with salt. It’s a healthy, eye-catching addition to your festive spread.

Note: More recipes are coming soon!