stuffed squash

A hearty vegetarian dinner for two of roasted spaghetti squash halves stuffed with a flavorful southwestern veggie and cheese filling.

Spaghetti Squash Burrito Bowls

Olive Oil

Zucchini,

Bell Pepper, diced

Red Onion, diced

Oregano

Cumin

Salt and Black Pepper

Black

Kernels,

Salsa

Cheese, shredded and divided

Spaghetti

Preheat your oven to 425°F. If using a...

Preheat your oven to 425°F. If using a toaster oven select the “BAKE” setting and use the bottom rack placement. Lightly oil a baking sheet or line with a silicone baking mat.

Use a sharp knife to carefully stab the...

Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Watching out for steam, slice the squash in half and scoop out the seeds.

Rub each half with oil and season well...

Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork-tender, about 30 to 45 minutes, depending on the size of your squash.

Remove squash from the oven and cool for...

Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands (leave a little behind to keep the ‘bowl’ intact for stuffing later).

While the squash cooks, heat olive oil in...

While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, zucchini, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.

Remove skillet from heat, add black beans, corn,...

Remove skillet from heat, add black beans, corn, and salsa. Stir well, taste, and adjust seasoning as desired.

Add the loose spaghetti strands and half of...

Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filing and top with the remaining cheese.

Bake uncovered at 350°F until warmed through and...

Bake uncovered at 350°F until warmed through and melty, about 10 minutes.

Then Broil for 1 to 2 minutes until...

Then Broil for 1 to 2 minutes until the cheese is bubbly and browned.

Serve warm with your favorite burrito toppings.

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!

Wild Rice Stuffed Acorn Squash

acorn squash (3 lbs. total) (3.01)

salt (0.01)

⅛ tsp pepper (0.01)

wild rice blend (uncooked) (0.72)

vegetable broth (0.13)

Tbsp butter* (0.28)

onion

celery

apple (0.70)

½ tsp dried sage (0.05)

½ tsp dried thyme (0.05)

salt (0.02)

¼ tsp pepper (0.02)

walnuts (0.30)

cranberries (0.22)

Tbsp chopped fresh parsley (0.05)

Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.

Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.

While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.

Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened.

When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Also add the walnuts, cranberries, and chopped parsley. Stir to combine.

Turn the acorn squash over so the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the cavities in the squash with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot.

1. Preheat oven to 450º F.
 2. Cut squashes in half, remove the seeds and place cut side up in a large baking dish.  Drizzle with 1 tablespoon olive oil and

Mushroom and Quinoa Stuffed Squash

butternut squash squash

olive oil, divided

salt and pepper

quinoa,

onion,

garlic, chopped

walnuts (optional, but offers great texture, almonds

basil

This ground beef-stuffed kabocha squash is a fun shelter-at-home comfort-food recipe. It's a tasty way to dress up ground beef, even for Mother's Day!

Ground Beef-Stuffed Kabocha Squash

(4-5 inch kabocha squash (or acorn))

extra virgin olive oil

onion (diced)

garlic

cremini mushrooms (chopped)

beef

tomato (chopped)

herbes de provence or oregano

dried sage or thyme

½ teaspoon smoked paprika

rice

parsley (save some for garnish)

salt

pepper

cheese (grated, optional)

Preheat the oven to 400 degrees F/200 degrees C.

Cut the kabocha squash into halves and remove their seeds with a spoon. Sprinkle liberally with salt and pepper. 

Line a baking tray with parchment paper and lay the squash halves cut side down on it. Roast for 25 minutes or until the kabocha squash feel soft, but not mushy, when poked with a fork. Turn down the oven to 350 degrees F. 

Meanwhile, heat about 2 tablespoons of olive oil in a skillet. 

Add the onion, garlic, and mushrooms. Cook until the onion softens.

Add the ground beef and cook it until all traces of pink are gone, stirring often.

Add the tomato, dried herbs, smoked paprika, salt, and pepper. Stir and cook further for about 10 minutes, on low-medium heat. 

Remove the roasted kabocha squash from the oven and scoop out some of their flesh, leaving about a half-inch for the shell. Chop the scooped squash and stir into the beef mixture along with the cooked rice and about 3/4 of the parsley. 

Stuff the squash halves with the beef mixture, mounding it fairly high.

Return to the oven and cook for 15 more minutes.

Garnish with the remaining parsley and serve!

You&#039;ll love this easy Stuffed Butternut Squash recipe. It&#039;s a tasty vegan, gluten-free and vegetarian main dish with a flavorful stuffing made of lentils, mushrooms, kale and cranberries. It&#039;s seasoned with herbs and baked inside a squash making a beautiful presentation. A great healthy meal for Christmas, Thanksgiving or any dinner.

Roasted Stuffed Butternut Squash

butternut squash

oil (divided)

garlic (minced)

thyme

(100 grams) chopped mushrooms

(40 grams) kale (chopped)

cranberries

pumpkin seeds

Salt and pepper

Preheat the oven to 400°F/200°C.

Cut the butternut squash in half lengthways, then use a spoon to scoop out and discard the seeds.

Rub the squash all over with 1 tablespoon of the oil, then place them, cut side down, on a baking sheet. Roast to 20 minutes, then flip and cook for a further 20 minutes or until the flesh is soft. The time depends on how big your butternut squash is.

Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 5 minutes or until soft. Add the garlic and thyme and cook for a further minute.

Stir in the mushrooms into the pan and cook for 10 minutes or until they’ve softened and released their juices.

Stir in the lentils, kale, pumpkin seeds, dried cranberries and ¾ cup of water and cook for a further 5 minutes and season with salt and pepper.

When the squash is cooked, scrape a little of the squash from the neck to create a shallow channel (leave a 1/2 “ border around the edge). Chop the removed squash and stir into the pan of the lentil filling.

Pile the filling into the squash and return to the oven to cook for 5 minutes.

Serve and enjoy.

https://embed.mediavine.com/videos/t0hpictwflfxifbrwail

You'll love this easy Stuffed Butternut Squash recipe. It's a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, mushrooms, kale and cranberries. It's seasoned with herbs and baked inside a squash making a beautiful presentation. A great healthy meal for Christmas, Thanksgiving or any dinner.

Stuffed Butternut Squash

Sweet roasted butternut squash stuffed with black beans and smoky red enchilada sauce! The perfect savory-sweet, hearty, satisfying meal for fall and winter! Just 7 ingredients required.

Enchilada-Stuffed Butternut Squash

butternut

tsp avocado oil

healthy pinch each sea salt and black pepper

Tbsp avocado oil

red onion ((or sub white or

medium red or orange bell pepper, diced

tsp sea salt

black beans, drained and rinsed

red enchilada sauce ((or store-bought

tortilla chips ((grain-free as needed))

Mango habanero hot sauce ((or store-bought hot sauce))

cilantro

Diced red onion

Avocado ((or guacamole))

Vegan sour cream

Heat oven to 425 F (218 C) and line a baking sheet with parchment paper.

Use a sharp knife to carefully halve the butternut squash, then scoop out the seeds and strings and rub the flesh with oil and salt and pepper.

Place the squash cut side down and roast for 35-45 minutes or until the skin is browned and flesh is tender (a knife inserted should easily slide in and out). It’s better to overbake than underbake the squash as you want it very tender and slightly caramelized.

In the meantime, make the filling by heating a medium saucepan or pot over medium heat. Once hot, add oil and onion and sauté for 4-5 minutes, stirring frequently, until the onion is translucent and beginning to slightly brown. Turn down heat slightly if browning too quickly.

Add diced bell pepper and sea salt and stir. Cover and sauté — stirring frequently — for 5 minutes or until softened and lightly browned.

Stir in the (drained) black beans and enchilada sauce and simmer for ~10 minutes to meld the flavors. Then turn off heat, cover, and set aside.

Remove squash from the oven, flip, and use a spoon to smash down and to make a pronounced divet along the center of the squash (this will make plenty of room for the filling). Pour on the filling (the squash should be quite full and very saucy). Top with crushed tortilla chips (optional) for a crispy topping for added texture.

Lower oven heat to 400 F (204 C) and bake filled squash for another 15-20 minutes or until golden brown and bubbly.

Serve hot as is, or garnish with hot sauce, cilantro, diced onion, avocado or guacamole, and/or vegan sour cream (all optional). This would also pair well with cooked rice or a green salad.

Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month. Reheat in the microwave or in a 350 degree F (176 C) oven until hot.

https://www.youtube.com/watch?v=U0Cqa_Y_034

Sweet roasted butternut squash stuffed with black beans and smoky red enchilada sauce! The perfect savory-sweet, hearty, satisfying meal for fall and winter! Just 7 ingredients required.

Full Recipe: https://minimalistbaker.com/enchilada-stuffed-butternut-squash/
 
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Enchilada-Stuffed Butternut Squash | Minimalist Baker Recipes

This vegan stuffed squash is a whole meal in just one dish. Hearty and flavourful roasted squash is filled to the brim with couscous and chickpeas tossed in a mix of delicious warming spices and topped off with a tasty tahini-date sauce.

Moroccan-Spiced Vegan Stuffed Squash

squash

(90 grams) couscous (-  0.26)

(120 ml)

onion (diced -  0.14)

garlic (minced -  0.12)

cinnamon (-  0.20)

ginger (-  0.20)

cumin (-  0.20)

cayenne pepper (-  0.04)

(400 ml / 14 oz) diced tomatoes (-  0.59)

(165 grams) cooked chickpeas (-  0.25)

sea salt (-  0.04)

dates (I used regular, not medjool -  0.28)

½ tablespoons tahini (-  0.22)

lemon juice (-  0.24)

cilantro (-  0.10)

Preheat the oven to 200°C (400°F). Cut the squash in half and scoop out the seeds. Place the squash cut side up on a baking tray and bake for 30 – 45 minutes or until the squash is soft and can be pierced with a fork. Remove from the oven and season the inside with a pinch of salt.

While the squash bakes, prepare the filling. Heat a pan over medium heat and add the couscous. Toast the couscous, stirring regularly, until golden brown then pour over the ½ cup (120 ml) water, cover the pan and remove it from the heat. Set aside for 5 – 10 minutes to cook then remove the lid and fluff the couscous with a fork.

Heat a pan over medium-high heat and add a splash of water (or oil if you prefer), the onion and garlic. Fry until soft and transparent. Reduce the heat to medium and add the cinnamon, ginger, cumin and cayenne and fry for about 20 seconds, stirring, to release the aromas. Add the diced tomatoes and chickpeas and simmer for a couple of minutes until you have a thick sauce. Add the couscous and 1 teaspoon of salt and mix well. Remove from the heat.

If your dates are a bit hard, cover them with hot water and let them soak for a few minutes. Place the dates, tahini, 4 tablespoons of water and lemon juice in a small food processor and blend until smooth. You may need to add more water to reach a pourable consistency.

Optional: Wash the squash seeds and dry them well. Toast them in a small pan over medium heat until golden.

Divide the filling between the four squash halves, top with fresh cilantro and toasted squash seeds, if using, and drizzle over the sauce. Serve.

Easy Stuffed Acorn Squash is a simple, healthy dinner.  Filled with flavor, gluten free + perfect for a quick fall dinner!

Stuffed Acorn Squash

acorn squash (cut

olive oil

lb ground turkey (or ground beef)

baby bella mushrooms (chopped)

honey crisp apples (peeled + chopped in small pieces)

chicken stock

rosemary (chopped finely)

garlic powder

onion powder

cheese

Preheat oven to 450 degrees

Line a baking sheet with foil or parchment + spray with olive oil to prevent squash from sticking

Slice acorn squash in half, scoop out seeds and place flat on sheet sprayed with olive oil.

Bake the squash for 20 minutes, until it is tender when pierced with a fork

While the squash cooks - heat 1 tablespoon of olive oil in a pan. Sauté turkey in olive oil for 10-15 minutes until brown.

While the turkey is cooking, chop mushrooms, apples + herbs.

Add in chopped mushrooms, apples, chicken stock, and spices to the pan with the cooked turkey. Sauté for an additional 5 minutes.

When the squash is done, remove from the oven + scoop out most of the cooked center, leaving a little bit of filling in the acorn squash.

Add the squash filling to the turkey/mushroom/apple mixture in the pan+ stir until completely mixed in.

Scoop the turkey/squash mixture back into the squash + top with cheese of choice

Bake them at 450 for 5-10 minutes until cheese melts. Optional: broil for 2-3 minutes so the cheesy gets crispy.

https://embed.mediavine.com/videos/aqeferbmkwzvyfwy10k1

Turkey Mushroom Apple Stuffed Acorn Squash is a simple, nutritious dinner. Filled with winter flavors, naturally gluten free + perfect for a quick meal!

Turkey Mushroom Apple Stuffed Acorn Squash

EatSimpleFood.com
These 'lil local patty pan squash are fun, adorable, tasty, and very stuffable.  This vegetarian / vegan stuffed squash recipe is versatile as you can fill them with any leftovers that you may have.

Vegetarian Stuffed Patty Pan Squash

Top 18 stuffed squash recipes from across the web

The most viewed stuffed squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spaghetti Squash Burrito Bowls

Wild Rice Stuffed Acorn Squash

Mushroom and Quinoa Stuffed Squash

Ground Beef-Stuffed Kabocha Squash

Roasted Stuffed Butternut Squash

Enchilada-Stuffed Butternut Squash

Moroccan-Spiced Vegan Stuffed Squas...

Stuffed Acorn Squash

Vegetarian Stuffed Patty Pan Squash

Butternut Squash With Whole Wheat, ...

Stuffed Acorn Squash

Vegan Stuffed Kabocha Squash

Skinny Chicken Alfredo Stuffed Spag...

Lebanese Stuffed Zucchini

Stuffed Acorn Squash

Mushroom and Quinoa Stuffed Acorn S...

Stuffed Squash with Walnut and Bean...

Kousa (Stuffed Squash)

Top 18 stuffed squash recipes from across the web

The most viewed stuffed squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spaghetti Squash Burrito Bowls

Wild Rice Stuffed Acorn Squash

Mushroom and Quinoa Stuffed Squash

Ground Beef-Stuffed Kabocha Squash

Roasted Stuffed Butternut Squash

Enchilada-Stuffed Butternut Squash

Moroccan-Spiced Vegan Stuffed Squas...

Stuffed Acorn Squash

Vegetarian Stuffed Patty Pan Squash

Butternut Squash With Whole Wheat, ...

Stuffed Acorn Squash

Vegan Stuffed Kabocha Squash

Skinny Chicken Alfredo Stuffed Spag...

Lebanese Stuffed Zucchini

Stuffed Acorn Squash

Mushroom and Quinoa Stuffed Acorn S...

Stuffed Squash with Walnut and Bean...

Kousa (Stuffed Squash)

The most viewed stuffed squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine