This Stuffed Squash recipe transforms a humble winter squash into a show-stopping centerpiece that is as comforting as it is elegant. The tender, sweet flesh of the roasted squash pairs perfectly with a savory filling of nutty brown rice, crisp diced carrots, and fresh peas. Aromatic onions, garlic, and celery provide a robust flavor base, while chopped parsley adds a bright, fresh finish. Toasted hazelnuts introduce a delightful crunch and rich depth, elevating the dish beyond a simple vegetable side. Ideal for cozy weeknight dinners or vegetarian holiday gatherings, this meal is entirely vegan and packed with wholesome, whole-food ingredients. It’s a satisfying, nutritious option that brings a rustic, home-style warmth to any table, proving that simple ingredients can create truly memorable flavors.
Stuffed Squash
Description
This Stuffed Squash recipe transforms a humble winter squash into a show-stopping centerpiece that is as comforting as it is elegant. The tender, sweet flesh of the roasted squash pairs perfectly with a savory filling of nutty brown rice, crisp diced carrots, and fresh peas. Aromatic onions, garlic, and celery provide a robust flavor base, while chopped parsley adds a bright, fresh finish. Toasted hazelnuts introduce a delightful crunch and rich depth, elevating the dish beyond a simple vegetable side. Ideal for cozy weeknight dinners or vegetarian holiday gatherings, this meal is entirely vegan and packed with wholesome, whole-food ingredients. It&# 226;ÂÂs a satisfying, nutritious option that brings a rustic, home-style warmth to any table, proving that simple ingredients can create truly memorable flavors.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Cut the squash in half from stem to base and scoop out the seeds and stringy pulp.
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Place the squash halves cut-side down on a baking sheet lined with parchment paper.
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Roast the squash for 30 minutes, or until the skin is tender but not completely soft.
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While the squash roasts, cook the brown rice according to package instructions until tender; set aside.
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Heat oil in a large skillet over medium heat.
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Add the chopped onion, diced carrots, and chopped celery stalk; sauté for 5 minutes until softened.
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Stir in the chopped garlic clove and cook for another minute until fragrant.
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Add the shelled peas to the skillet and cook for 2 minutes.
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Remove the skillet from heat and stir in the cooked brown rice, chopped parsley, and chopped hazelnuts.
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Season the filling generously with salt and pepper to taste, mixing well.
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Flip the roasted squash halves cut-side up.
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Spoon the rice and vegetable mixture generously into the cavity of each squash half.
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Return the baking sheet to the oven and bake for 15-20 minutes until the squash is fully tender and the filling is heated through.
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Remove from oven, let cool for 5 minutes, and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 6.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.3g2%
- Sugars 0.7g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a medium-sized butternut or acorn squash for best results. If using a very large squash, you may need to increase the quantity of the filling ingredients.
For a richer flavor, substitute vegetable broth for water when cooking the brown rice.
Hazelnuts can be substituted with walnuts or pecans if preferred. Toasting the nuts lightly in a dry pan before adding them to the filling enhances their flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
If the squash is particularly watery after roasting, drain any excess liquid from the cavity before adding the stuffing to prevent a soggy texture.
