Go Back
Pecan and Veggie Stuffed Squash served with a fork and a knife on the side and a sunflower next to the bowl with the squash
Print Recipe
5 from 2 votes

Pecan and Veggie Stuffed Squash

This Pecan and Veggie Stuffed Squash recipe is gluten free, nut free option and vegetarian with a vegan option.  
Course: dinner
Cuisine: American
Keyword: pecan and veggie stuffed squash, squash stuffed with veggies, veggie stuffed squash recipe


  • 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


  • 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.


  • 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!