Three Thanksgiving Side Dishes That Won’t Ruin Your Blood Sugar

Thanksgiving is right around the corner, and whether you are hosting the entire family or just cooking for a few, it’s helpful to have your blood sugars under control for the evening. Every Thanksgiving, I try to enjoy myself by eating whatever I want, which unfortunately ends with struggling to calculate my carbohydrates properly and crazy blood sugars.

To combat the rollercoaster sugars this year, I decided to share a few of my favorite Thanksgiving dishes that are on the lower glycemic side and end up being much easier on my blood sugars. I put together a salad, an appetizer, and even a main dish full of flavor and to take your Thanksgiving feast to the next level.

For my first recipe, I decided to use a low glycemic swap that normally calls for rice. But here’s the thing… the recipe is BETTER with the swap. By using RightRice instead of regular rice, I cut out almost 40% of the total net carbs in this dish. RightRice is made with more than 90% veggies (lentils, chickpeas, and peas) and has more protein (10g) and more fiber (5g) than standard white rice. Not to mention, it’s a lot quicker to make. It’s important for me to enjoy my Thanksgiving feast without worrying about the mountain of carbs I am going to consume. RightRice makes it easier to enjoy my feast and control my blood sugars in the process.

This first recipe could easily be the main dish at your vegan/vegetarian thanksgiving, or a tasty compliment to your turkey centerpiece.

RightRice Stuffed Acorn Squash

Serves 4

Ingredients:

• 2 medium-sized acorn squash, cut in half
• 3 tbsp of olive oil
• 1 cup of RightRice original (optional: RightRice Garlic Herb for added flavor!)
• 1/2 medium yellow onion
• 3 stalks of diced celery
• 1/4 cup of pecans, roughly chopped
• 1/4 cup of dried cranberries
• 1 tsp of dried rosemary
• 1 tsp of dried thyme
• 1 tbsp of chopped parsley
• 1/4 cup water

Directions:

1. Preheat oven to 400 degrees.
2. Cook the RightRice according to the package instructions.
3. While your rice cooks, slice the acorn squash in half length-wise. Scoop out the seeds and brush the insides generously with olive oil. Place them face-side down on a baking sheet and pop into the oven at 400 degrees for 30 minutes until squash is soft and started to brown along the edges.
4. While squash cooks, make the filling. Add remaining olive oil to a saucepan and saute onions and celery on medium heat until fragrant (about 5 minutes). 
5. Stir in the cranberries, pecans, and spices and saute for another 5 minutes. Then stir in water, rice, and add salt and pepper to taste.
6. Remove acorn squash from oven and turn over. Fill each side with rice filling. Return to oven and bake for additional 10-15 minutes. Top with fresh rosemary or thyme, and enjoy!

Honey Garlic Roasted Carrots

Serves 6

Ingredients:

• 2 pounds of thin carrots, washed and peeled
• 2 tbsp of honey
• 2 tbsp of olive oil
• 1 tbsp of unsalted butter, melted
• 1 tsp of balsamic vinegar
• 1/4 tsp of dijon mustard
• 1 tsp of minced garlic
• 1/4 tsp of ground cumin
• 1/4 tsp of salt
• 1/4 tsp of pepper
• 1/4 tsp of dried thyme

Directions:

• Preheat oven to 375 degrees.
• Line a baking sheet with foil and arrange carrots in a single line.
• In a medium bowl, whisk together all remaining ingredients. Brush over carrots generously.
• Bake at 375 degrees for 30-45 minutes, turning after 20 minutes.
• Garnish with fresh parsley and serve!

Butternut Squash Harvest salad

Serves: 6

Ingredients:

• 4 cups of spinach
• 2 cups of Brussel sprouts
• 2 cups of cubed Butternut squash
• 4-5 pitted dates
• 1/4 cup of chopped walnuts
• 1/2 cup of goat cheese crumbles
• 1 tbsp of balsamic vinegar
• 2 tbsp of olive oil
• 1/4 cup of water

Directions:

1. Heat 1 tbsp of olive oil over medium heat. While the pan heats, cut each brussel sprout length-wise. Add your Brussel sprouts, butternut squash, and 1/4 cup of water to the pan. Cover and cook for about 5-10 minutes until squash is tender and Brussel sprouts are cooked through. Let cool until ready to combine.
2. While your veggies cook, thoroughly chop up your dates and walnuts.
3. Combine your remaining ingredients in a large bowl. Add in your cooked butternut squash and Brussel sprouts and toss generously.
4. Drizzle your balsamic vinegar and olive oil on top & serve!

These three dishes are the perfect addition to any fall or winter gathering. I hope you enjoy these recipes as much as I do! Be sure to tag me in your creations and let me know how you like them!

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This is a sponsored post by RightRice. All reviews and opinions expressed in this post are based on my own thoughts and personal view. Shop RightRice online or at your local grocery store.