Stuffed Butternut Squash Recipe
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Stuffed Butternut Squash

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."

Rating: This weblink has been rated 21 times with an average star rating of 4.1 Read Reviews (18)

Rate/Review | 828 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
30 Min
Cook Time:
1 Hr 25 Min
Ready In:
1 Hr 55 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 butternut squash, halved and seeded
  • 1/2 cup basmati rice
  • 6 Brussels sprouts, trimmed and quartered lengthwise
  • 1 medium carrot, peeled, sliced and julienned
  • 1/3 (15.5 ounce) can garbanzo beans
  • 1/4 cup soy milk
  • 3 tablespoons tamari
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic, minced

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!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 715 | Total Fat: 3g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2005 by PTURNER72 
I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2007 by Emily 
I was hesitant to try this recipe, because it seemed unusual. I decided to go ahead based on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2004 by BINNIEJAY 
I didn't have all of the ingredients on hand (garbanzo beans, carrots, sprouts, soy milk,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2007 by Abby 
This is a simple but flavorful recipe. I made a few changes though. I added a chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2004 by AMMYBUG 
So yummy! I added a cubed zucchini as well to the veg. mix. My family, who usually notice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2008 by LORIKAE 
This was a great fall-time seasonal recipe, especially for those living in the midwest as... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by Kathleen 
I thought this was awsome! I scooped out the cooked squash and mixed in with the rice mixture... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2008 by lillpup 
Like another reviewer, I didn't stuff the squash--I just mixed the cubed squash with the other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2007 by Beki 
I've made this a few times now, and we really like it. It's pretty easy (just takes some time... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by FloridaJoe 
Like other reviewers, I chopped up the butternut squash and put it in a casserole. I did not... MORE

 
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