Simple Stuffed Squash

Written by Mike Nadelman Published on October 22, 2020 in Squash

Simple Stuffed Squash

Mike Nadelman

Really easy recipe for stuffed Kabocha, Acorn or Small Pumpkin squash

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish

Cuisine American, Paleo, simple

Servings 3 servings

Ingredients

  

1x2x3x

• 1 small squash Kabocha Acorn or Pumpkin
• 1/2 pound Lunardi's oven-ready meatloaf Optional
• 1/2 pound Vegan Protein mix (Chickpeas, White Beans, Pecans etc) as see in the video
• 1 bag chopped spinach
• 1 bag petite vegetables
• 2 tablespoons avocado oil
• 1/4 cup of Tomato Catsup

Instructions

 

• Preheat oven to 400 degrees F
• Wash the squash and scrub if necessary
• Microwave the squash for 4 minutes
• Cook the meatloaf in a saucepan and drain off the fat. Let cool for 10 minutes. (if making vegan, cook or boil all raw beans used as directed)
• Mix meatloaf or Vegan mix with 1/4 bag each of spinach and vegetables
• Cut a lid off the top of the squash as shown
• scoop out seeds, rinse, salt, and place on parchment paper to roast (optional)
• Stuff squash with meat/protein mix and vegetabls
• Top with tomato catsup (optional)
• Place the cut-out lid back on the squash
• Place squash in in a cast iron pan
• Brush oil all over the squash outside
• Bake for 45 minutes to 1 hour or until a fork can be poked into squash easily
• Remove from oven and slice into serving sizes
• Roast seeds for 20 minutes or until dry but not brown. Note flesh attached to seeds should be dry as well.

Video

Notes

This recipe minimizes the need to use a lot of dishes in the process. It's fast, easy, and delicious.  Watch the video to make this a Vegan dish.

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