Stuffed Squash




Stuffed Squash


  • What you’ll need:
  • – 1 cup brown rice
  • – 1/4 wild rice
  • – 4 acorn squash
  • – 1/4 red onion, finely chopped
  • – 2 cloves of garlic, minced
  • – 1/2 tsp cumin
  • – 1/2 tsp ground coriander
  • – 1/2 tsp curry powder
  • – 1/2 paprika
  • – 1/2 red bell pepper, diced
  • – 2 cups of swiss chard, chopped into bite-size
  • – 1 cup of mushroom, sliced
  • – 2 tbsp pecan or almond, lightly toasted and roughly chopped
  • – 3 tbsp olive oil
  • – 1 tbsp parsley
  • – Sat and pepper to taste


  1. Preheat the oven to 200 C or 400 F.
  2. Mix the brown and wild rice together and wash them under running water. Cook rice mix based on manufacture instructions.
  3. Wash the acorn squash thoroughly. Use a sharp knife to cut of the top 1/5 of the squash, but save this. It will be used as the cover for the stuffed squash. Remove the seeds, clean inside and brush it with olive oil. Place the squashes and the tops on to a pre-lined baking tray. Bake for about 30-45 mins, or until the flesh is soft.
  4. Once the rice is cooked and there are about 10-15 mins left until the squashes are ready. Heat a frying pan over medium-high heat. When hot, add 2 tbsp olive oil, minced garlic, and red onions. Sauté for about 2-3 mins, then add all the spices and stir again until well combined.
  5. Add red bell pepper, Swiss chard, mushroom and stir fry for about 5-7 mins till the vegetables are soft, then add the mixed rice. Stir again until well combined, season with salt and pepper to taste.
  6. Take the squashes out of oven and carefully spoon the veggie & rice mix into the stuffed squashes.
  7. Place them back in the oven for another 10-15 mins. Just before serving, garnish with pecan or almond and parsley. Serve hot.



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