If you follow me on Instagram, you probably saw my recent find at Whole Foods– they were selling raw squashes stuffed with raw veggies and herbs, with the simple instruction to roast them at 350F for an hour. It sounded so easy, that I had to see if this idea were too good to be true.
These stuffed squashes were priced at $10 a piece, so I decided to make my own version at home for half the price. The result is surprisingly tasty, and would make an excellent weekday meal that you can prep ahead over the weekend. As an added bonus, it’s very allergy-friendly without any eggs, nuts, or grains! I have a feeling any vegetables and herbs would work well in this, so feel free to use whatever you have on hand– the goal is to have about 2 cups of chopped vegetables total to fill up both squash halves. I hope you enjoy them! — Stuffed Kabocha Squash Serves 2 Ingredients: 1 Kabocha squash, cut in half with seeds removed 1/4 red onion, diced 1 cup zucchini, diced 1/2 cup bell pepper, diced 1 tablespoon extra virgin olive oil 2 teaspoons fresh rosemary, minced Salt and pepper, to taste Directions: Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl, combine the diced onion, zucchini, bell pepper, olive oil and fresh rosemary, and season with salt and pepper to taste. (I used about 1/4 teaspoon each.)
Arrange the squash halves cut-side-up on the baking sheet. If they are wobbly, you can slice the rounded bottoms off (as pictured above) to give them a flat bottom to them stand up straight– you don’t want them to fall over with the filling inside! Bake at 350F until the squash is fork-tender, about one hour, then serve warm.
If you’d like to spice up them up a bit, top them with a bit of your favorite dressing or sauce. I added a drizzle of Creamy Caesar Dressing (from my cookbook) to these, and they were unbelievably delicious! I have a feeling my Creamy Tahini Dressing would be great on top, too. Note: I only tried this recipe using Kabocha squash, but I have a feeling it would work well with acorn squash, as well. Please let us know in the comments below if you have success with any other modifications! — Reader Feedback: Have your meals been inspired by a grocery store or restaurant lately? SaveSave SaveSave
