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Rice Stuffed Butternut Squash

Rice Stuffed Butternut Squash for Cozy Fall Comfort

Rice Stuffed Butternut Squash is a stunning vegetarian and gluten-free dish that embodies fall comfort with a delicious filling.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: Gluten-Free, Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash Cut in half and seeds scooped out.
  • 2 tablespoons Olive Oil For roasting, can substitute with avocado oil.
  • to taste Salt Essential for enhancing flavor.
  • to taste Pepper Essential for enhancing flavor.
For the Filling
  • 2 cups Rice Cooked; brown rice is a healthier option.
  • 1 medium Red Bell Pepper Diced; may substitute with yellow or orange.
  • 1 medium White Onion Diced; yellow onion is a good alternative.
  • 2 cloves Garlic Minced; optional to keep the dish low histamine.
  • 1 cup Mozzarella Can use dairy-free cheese for a vegan option.
  • 1/2 cup Pistachio Nuts Chopped; walnuts or almonds can be used.
  • 1/4 cup Pumpkin Seeds Chopped; sunflower seeds for a nut-free option.
  • 1 teaspoon Dried Thyme Can use fresh for enhanced flavor.
  • 1 teaspoon Dried Sage Can use fresh for enhanced flavor.
For the Tahini Dressing
  • 1/4 cup Tahini Can use sunflower seed butter for nut-free.
  • 2 tablespoons Warm Water To thin the tahini for the dressing.
  • 1 teaspoon Sweet Paprika Regular paprika can also be used.

Equipment

  • oven
  • baking sheet
  • skillet
  • Cutting board
  • Knife
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 200°C (390°F). Slice the butternut squash in half lengthwise, scoop out the seeds, and lightly score the flesh. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes.
  2. Prepare the rice according to package instructions until fully cooked. Allow it to cool slightly.
  3. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté for 3-4 minutes until softened. Add red bell pepper, thyme, and sage, cooking for an additional 4-5 minutes until vibrant.
  4. Reduce the heat and stir in the cooked rice, pistachios, pumpkin seeds, and mozzarella. Mix well and adjust seasoning.
  5. Scoop out some flesh from the roasted squash, mix it with the rice filling, and spoon back into the squash halves. Tie gently with kitchen string if desired.
  6. Bake the stuffed squash for another 15-20 minutes until heated through and slightly golden on top.
  7. In a small bowl, whisk tahini, warm water, and sweet paprika until creamy. Adjust water if needed for desired consistency.
  8. Serve the stuffed squash on plates, drizzled with tahini dressing, and garnish with fresh herbs if available.

Nutrition

Serving: 1squash halfCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 250mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 180IUVitamin C: 60mgCalcium: 15mgIron: 10mg

Notes

This dish is make-ahead friendly and can be prepped in advance. Store any leftovers in the fridge for up to 3 days and reheat before serving.

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