Baked Stuffed Squash

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baked stuffed squash

The truth is I am way behind on posting this recipe for baked stuffed squash. I first created the recipe around thanksgiving time while experimenting with festive holiday meals. If I recall this is what we ate at Thanksgiving. We loved it!

I wasn’t able to take pictures when I made it the first time, but made it again before Christmas and am now getting around to sharing it with you. A little late for the holidays, but I promise it will be just as delicious.

The stuffing is made with brown rice, mushrooms, pecans, raisins and herbs. It is quite tasty! Making the stuffing, and simply eating it on its own, or as a side dish with something else is definitely an option as well. You will not be dissapointed.

rice stuffed squash

You can use this stuffing in the squash of your choice. The squash you see here is something from my parents garden that looked like an overgrown zuchinni. Turns out that when they get big they are more like winter squash. The skin gets hard and the inside a bit stringy. It was delicious when baked.

Not too sure if it really was just a big zuchinni or if it was a cross breed with another squash in my Dad’s garden. He has all types of stuff in there.

Let me know what you use the stuffing for. Try using it with butternut squash or buttercup. Yum. Eating a variety of squashes is a great way to continue eating local food in the winter.

baked squash

You may notice that I left this bad boy in the oven for a little too long, got a little brown on top, but that’s ok. It was awesome!

baked squash

Baked Squash Stuffing
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious stuffing for baked squash. This makes a great festive vegetarian meal, good for Thanksgiving or Christmas time.
  • 2 Portobello mushrooms, chopped
  • 2 tablespoons olive oil
  • 2 medium apples, peeled and cut into small chunks
  • ½ cup brown rice, rinsed
  • 1 medium red onion, finely chopped
  • 2 cloves of garlic
  • ¼ cup of raisins
  • ¼ cup pecans
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons chopped parsley
  • ¼ teaspoon nutmeg
  • salt and pepper to taste
  1. Combine the rice with 1 cup of water in a medium pot and bring to a boil. Reduce heat to medium-low and cook for about 25 minutes until there is no more water left in the pot and the rice is cooked. Set aside.
  2. Heat a large pan on medium and add the mushrooms. Let them brown by cooking them for a few minutes on each side with no oil.
  3. Add 2 tablespoons of olive oil and mix together. Sauté for a few minutes until nice and brown.
  4. Add the onion, and garlic. Sauté for another 5 minutes or so.
  5. Add the remaining ingredients to the pan and saute for 10 minutes.
  6. Add the rice to the pan and mix everything together well.
  7. To Bake the Squash, preheat the oven to 350F.
  8. Now the stuffing is ready to be stuffed into a squash.
  9. Cut the squash in half and remove the seeds.
  10. Fill both halves with stuffing.
  11. Lay them flat on a baking sheet and bake for about 45 minutes.


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2 Responses to Baked Stuffed Squash

  1. Picking up my winter CSA veggies tomorrow. I know what I am doing with the squash tomorrow night! Yummy! Thanks, Paula

  2. BAKED STUFFED SQUASH nutrition data, please!

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