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Stuffed Squash

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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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 6.5
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 Squash
Directions
  1. 1
    Preheat the oven to 375ðF (190ðC).
  2. 2
    Cut the squash in half from stem to base and scoop out the seeds and stringy pulp.
  3. 3
    Place the squash halves cut-side down on a baking sheet lined with parchment paper.
  4. 4
    Roast the squash for 30 minutes, or until the skin is tender but not completely soft.
  5. 5
    While the squash roasts, cook the brown rice according to package instructions until tender; set aside.
  6. 6
    Heat oil in a large skillet over medium heat.
  7. 7
    Add the chopped onion, diced carrots, and chopped celery stalk; sauté for 5 minutes until softened.
  8. 8
    Stir in the chopped garlic clove and cook for another minute until fragrant.
  9. 9
    Add the shelled peas to the skillet and cook for 2 minutes.
  10. 10
    Remove the skillet from heat and stir in the cooked brown rice, chopped parsley, and chopped hazelnuts.
  11. 11
    Season the filling generously with salt and pepper to taste, mixing well.
  12. 12
    Flip the roasted squash halves cut-side up.
  13. 13
    Spoon the rice and vegetable mixture generously into the cavity of each squash half.
  14. 14
    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.
  15. 15
    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.

Keywords: stuffed squash, vegan main, vegetarian dinner, brown rice stuffing, winter squash, healthy recipe, roasted vegetable, hazelnut garnish, gluten free, comfort food, family dinner, seasonal cooking, plant based, easy vegan, holiday side, whole grain, nutty flavor, simple ingredients, cozy meal, autumn recipe
Read it online: https://www.chefs-mate.com/recipe/stuffed-squash/