Pecan and Veggie Stuffed Squash
This Pecan and Veggie Stuffed Squash recipe is gluten free, nut free option and vegetarian with a vegan option.
Calories:
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!