Stuffed Butternut Squash

26 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 55 m
BMARYV
Recipe by  BMARYV

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  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!

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Reviews (26)

Rate This Recipe
PTURNER72
53

PTURNER72

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 way. I also subbed zuccini for the brussel sprouts, and used a cup of brown rice. Everyone really liked it, and my husband loved it! Considering how hard it is to get him to eat vegetables some days, that's quite an accomplishment.

Emily
40

Emily

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 following: (1) I added a small amount of finely chopped onion, and sauteed this with the garlic before adding the other veggies. (2) I shredded the carrots instead of julienning them (3) I added some small broccoli florets (4) I did not cover the squash with foil when I baked it (gets plenty soft) (5) I added some shredded cheese on top after stuffing, and re-baked at 350 for about 15 minutes.

BINNIEJAY
31

BINNIEJAY

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, and soy sauce. It was sooo easy to make and turned out very tasty. A nice romantic meal if you serve with two forks.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 714 cal
  • 36%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 166.2 g
  • 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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Baked Butternut Squash

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Butternut Squash Patties