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Stuffed Winter Squash

Hearty Delicious Main Dish Vegan Holiday Recipe

This recipe makes an ideal Thanksgiving or Christmas main dish recipe for vegetarians and vegans, and a tasty side for everybody else.

I wanted to make the Wild Rice Pilaf Stuffed Peppers recipe in Vegan Holiday Kitchen, but peppers are off my list. So I used the Wild Rice Pilaf to stuff a beautiful buttercup squash.

Total Cook & Prep Time: 2 hours

8 servings

Nutrition Data, 280 g Serving: 171 Cal, 28g Carbs, 6g Fat, 8g sugars, 117mg Sodium, 4g Fiber, 5g Protein, low Cholesterol, good source Vit A, Vit C, Vit K, Potassium, Manganese. Estimated glycemic load 13

Ingredients:

1 large (4 – 5 lb) buttercup squash, or other round winter squash, such as Kabocha (Japanese pumpkin)
1 recipe Wild Rice Pilaf

Directions:

Preheat the oven to 350 degrees F
Cut a lid in the top of the squash that you can lift out by the stem, about 5 inches in diameter
Scoop the seeds and pulp out of the squash with a spoon, scraping the inside clean of stringy pulp
Replace the cut-out lid, and put the squash in a glass baking dish. Add a cup of water to the dish, and cover loosely with foil
Place in the middle of the oven and bake for 45 minutes, or until the inside of the squash can be pierced easily with a fork but is still firm
While the squash is baking, prepare the Wild Rice Pilaf recipe
Remove the lid of the squash, and any water inside it
Spoon the stuffing into the squash, pressing it in firmly, mounding it up on top, and smoothing it out
Any stuffing that’s left over can be baked separately, or used to stuff something else – like peppers!
Cover the stuffed squash loosely with foil and bake for 30 minutes, removing the foil in the last 10 minutes to allow the stuffing to brown a bit
Cut into sections and serve

Many thanks to Facebook visitor Dee Davis, for the stuffed squash idea. Her recipe called for a stuffing of vegetables in béchamel sauce, and I’m looking forward to making that next week.

Cooking Tips:

It’s important to use a squash with lots of flavor and fairly dry dense flesh for this recipe. Pumpkin is too watery, and butternut squash has a small cavity.

To save prep and cook time on the day you plan to serve the squash, prepare the stuffing and cook the squash the day before. If the squash and stuffing are both chilled, add another 10 – 15 minutes to the baking time.

Pecans are festive and delicious in the stuffing, but walnuts are cheaper and more available, and will work just as well.

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