This Pecan and Veggie Stuffed Squash recipe is gluten free, nut free option and vegetarian with a vegan option.
Veggie stuffed squash with pecans
I know, I know. It’s not officially fall yet. But with all the fall fruits and veggies starting to pop up at the farmer’s market, the hubbub of back to school season, and Halloween merchandise littering the aisles of every chain store, how do you not start to feel as though it SHOULD be fall!? Am I right? Of course I am! So instead of fighting it, I’m embracing it with this delicious pecan and veggie stuffed squash recipe.
Beautiful green kabocha squash
While at the farmer’s market this morning, this beautiful green kabocha squash was staring me down as I was trying to pick out beets. How could I not throw this lumpy beauty in my bag and call it my dinner?
Later on, the aromas of the veggie stuffed squash filled the house as it cooked, and the flavor and textures were so inviting that even my 3 year-old eagerly gobbled up her serving.
Squash recipe tips
There really is no right or wrong way to stuff a squash, so I just had at it with the other seasonal veggies and herbs I had on hand. Add or subtract whatever you like. This amazing pecan and veggie stuffed squash is a great example. The likelihood of you messing it up is nil.
Other healthy dinner recipes that you will love…
- Easy Chicken Broccoli Casserole
- Roasted Veggie & Quinoa Power Bowls with Creamy Peanut Sauce
- Easy Baking Substitutions
- Spinach Chickpea Baked Feta Pasta
Loving this pecan and veggie stuffed squash and hungry for more?
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Pecan and Veggie Stuffed Squash
Ingredients
- 2 pounds squash of choice (or you could use a pumpkin if you like)
- 2 cloves garlic minced
- 1 cup mushrooms minced
- 1 small green pepper minced
- 1/2 red onion minced
- 1 small summer squash (about 1/2 a cup), diced
- 1 cup brown rice cooked to direction
- 1/4 cup raw pecans roughly chopped (optional)
- 1 cup sharp cheddar cheese shredded (optional)
- 1 teaspoon fresh thyme chopped
- 1 1/2 tablespoons fresh chives chopped
- coconut oil
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 375 degrees F and make sure rack is in the lowest position in the oven.
- Slice squash in half and scoop out seeds.
- Place squash open side down in a baking dish. Pour water into the pan until it is filled about 1/4 of an inch.
- Cover with foil and cook the squash for 30 – 40 minutes or until very tender.
- While the squash is cooking, heat a tablespoon of coconut oil in a pan. Sauté garlic, mushrooms, green pepper, onions, herbs, and salt and pepper (to taste) until tender and allow to cool.
- In a medium mixing bowl, mix rice, pecans, and 1/2 cup of cheese. Once sautéed veggie mixture is cooled a bit, add to bowl and mix.
- Once done cooking, use a brush to coat the inside of the squash with coconut oil and season with salt and pepper before adding filling. Spoon filling into the squash and top with remaining cheese.
- Cover squash again and put it back in the oven for 15-20 minutes, removing foil for last 5 minutes to allow cheese to brown.
- Enjoy while hot.
Notes
- There really is no right or wrong way to stuff a squash.
- Make it with the other seasonal veggies and herbs you have on hand. Add or subtract whatever you like!
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
It’s been a while since I cooked with squash. So excited about the season now!
Definitely need to try this recipe during the squash season! 😉