Here’s a flavorful recipe for Stuffed Squash—perfect as a hearty vegetarian main or a side with meat:
Stuffed Squash (Serves 4)
Ingredients:
For the squash:
- 2 medium-sized squash (like acorn, delicata, or zucchini)
- 1–2 tbsp olive oil
- Salt and pepper
For the filling:
- 1 cup cooked quinoa or rice
- 1/2 cup cooked beans (black beans, chickpeas, or lentils)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1/2 cup diced tomatoes (fresh or canned)
- 1 tsp dried thyme or Italian herbs
- 1/2 tsp smoked paprika (optional)
- 1/4 cup grated Parmesan or vegan cheese (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare squash:
- Cut squash in half lengthwise and scoop out seeds.
- Brush cut sides with olive oil and season with salt and pepper.
- Roast cut-side down on a baking sheet for 15–20 minutes until slightly tender.
- Make the filling:
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper until soft.
- Stir in tomatoes, beans, cooked quinoa/rice, herbs, paprika, salt, and pepper. Cook 3–5 minutes until heated through.
- Stuff squash:
- Turn roasted squash cut-side up. Spoon filling generously into each half.
- Sprinkle with Parmesan or cheese if using.
- Bake:
- Return to oven for 15–20 minutes until squash is tender and cheese is melted/golden.
- Serve:
- Garnish with fresh parsley and enjoy warm.
Variations & Tips:
- For a meat version, add cooked ground beef, sausage, or chicken to the filling.
- Add spinach, kale, or mushrooms for extra vegetables.
- Swap quinoa for couscous, barley, or orzo for different textures.
If you want, I can also give a creamy sausage and cheese stuffed squash version that’s more indulgent, almost like a casserole inside the squash shell.
Do you want me to give that version too?
