Stuffed Butternut Squash

Stuffed Butternut Squash

26
BMARYV 0

"I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike."

Ingredients

1 h 55 m servings 714 cals
Serving size has been adjusted!

Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 714 kcal
  • 36%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 166.2g
  • 54%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1812 mg
  • 72%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
  2. Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
  3. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
  4. Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

Reviews

26
  1. 35 Ratings

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Most helpful

I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that ...

Most helpful critical

Very interesting recipe! I liked the combination of brussels, carrots and rice, and also the idea of the chickpeas (but not so sure about the taste of chickpeas in this). However, I just couldn'...

I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that ...

I was hesitant to try this recipe, because it seemed unusual. I decided to go ahead based on the other reviews, and I am so glad that I did. We loved it! The only changes I made are the followi...

I didn't have all of the ingredients on hand (garbanzo beans, carrots, sprouts, soy milk, tamari, turmeric) so I modified it by just using brown rice, a cup of frozen green beans, regular milk, ...

This is a simple but flavorful recipe. I made a few changes though. I added a chicken bullion cube to the squash water. I used brown rice instead. Zucchini instead of brussels sprouts. Soy ...

I thought this was awsome! I scooped out the cooked squash and mixed in with the rice mixture and served it back in the shell. Fantastic!!

This was a great fall-time seasonal recipe, especially for those living in the midwest as brussel's sprouts, winter squash and garlic are all being harvested. I used unsweetened almond milk ins...

OMG!! This is so good!!! I made some changes based on what I had on hand. Used coconut milk instead of soy, peas instead of the sprouts, and brown rice. Also used 2 cups frozen butternut squ...

So yummy! I added a cubed zucchini as well to the veg. mix. My family, who usually notice when I cook without meat, were over the moon about this recipe!

I loved this. I've made with both brown rice and basmati, and like it both ways. It's so nice to find a healthy, vegan recipe on this site!