Fall favorite number eight: Stuffed Winter Squash!
It is officially fall and that means SQUASH PUMPKINS GOURDS – oh my!
People ask me a lot, especially during the holidays: “What is your ‘main course’ for Thanksgiving, or Christmas Dinner since you’re vegan?” Normally, I’m a “throw every side on the plate and eat too many rolls” kind of gal, hardly caring about a main dish – I love them all.
If I had to pick one thing that I could make to serve many people and fill them up, as a main course, it would definitely be: stuffed squash. You can make as many as you need for the number of guests, everyone gets a personal serving and the filling possibilities are endless!
I’ve tried making stuffed squash with just about every squash out there, and I truly love them all. So instead of specifying one squash in particular for this recipe, I decided to make it open-ended! This recipe is perfect for any squash of your choosing. Acorn squash, Butternut squash and Spaghetti squash are all amazing options. But today I used Kabocha Squash!
THE KABOCHA SQUASH! — This anti-inflammatory food is bursting with nutrition. It’s full of beta carotene, iron, vitamins A, C, fiber and some B vitamins. And it’s got 40 calories per cup AND less than half the carbs of most other squash (about 7 grams per cup).
Kabocha is a Japanese squash. If you’ve ever ordered vegetable tempura from a Japanese restaurant you’ve definitely had Kabocha before. It is extremely flavorful and sweet. In my opinion it tastes like a butternut squash and a pumpkin had a baby. Best part? ITS SO GOOD FOR YOU.
Cook Time: 40 mins
Prep Time: 10 mins
Total Time: 50 mins
Black-Eyed Pea and Dirty Rice stuffed Winter Squash
Author: The Winey Vegan
Recipe type: Entrée
Serves: 3-5 (depending on the amount of squash you cook)
WHAT YOU NEED:
- 1 Winter squash, cut in quarters or halves with seeds and stringy flesh removed
- 1 C cooked brown rice
- 1/2 Red bell pepper, chopped
- 1 can black eyed peas, drained
- 1/2 C red onion, chopped
- 1/2 jalapeno, seeded and diced
- 1/2 Tbsp chili powder
- 1/2 Tbsp garlic powder
- 1/2 tsp Old Bay (optional)
- 1/4 C Cranberry sauce (optional)
- 1/2 Tbsp Cumin
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- Preheat the oven to 350F and line a baking sheet with parchment paper or tin foil. Brush squash with a little olive oil and salt and pepper. Place squash flesh side up on sheet and bake for 40-50 mins, until squash is fork-tender.
- While squash is baking, start rice and prepping veggies.
- In a small sauce pan cook rice according to package and set aside.
- In a medium saute pan, heat oil over medium heat. Add onions and peppers, saute for about 5 mins (until soft). After the onions and peppers are soft, add spices, cooked rice and black eyed peas, cook for about 3-4 mins then turn off the heat.
- Once the squash is completely cooked, scoop a hefty amount of rice mix into each squash. Cook for about 5-10 mins.
- If you’d like to spice up these squashes a bit, feel free to add your favorite dressing or sauce.
If you try this recipe, let me know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #thewineyvegan on Instagram! I’d love to see what you come up with.