This stuffed kabocha squash is great choice for a vegan main dish for Thanksgiving, Christmas, or any holiday. Stuffed with flavorful wild rice, celery, goji berry, veggie, and herb filling, it will be a showstopper at your dinner table. It might even have meat eaters saying, “Who needs a turkey?” This stuffed kabocha squash truly makes a wonderful holiday addition to your dinner table. If you have trouble finding a kabocha squash, this will work wonderfully with any winter squash - buttercup, hubbard or butternut would be the best ones. You can also make things faster by using an eggplant or zucchini instead of the squash! This stuffed kabocha squash is an easy, delicious, and festive main dish for your next fall dinner party––you have to try it!

Veggie-Stuffed Squash [Vegan]

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Serves

4

Cooking Time

60

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Ingredients

  • 1 large kabocha squash
  • 1 large yam cooked & mashed
  • 1 cup wild rice cooked
  • 2 1/2 tablespoons ground flaxseed + 5 tablespoons water for flax egg
  • 1/2 cup celery diced
  • 3 cloves garlic minced
  • 2 tablespoons goji berries
  • 1 tablespoon Italian herbs
  • Sea salt & Pepper to taste
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Preparation

For the Yam:

  1. Wash the yam, place it in a saucepan, cover with water and place the pan on a medium to high heat. Bring the water to a boil, cover the saucepan and allow the yam to continue a gentle boil for about 20 to 30 minutes.
  2. The yam is done when you can pierce it easily with a knife.
  3. Mash the yam with a fork.

For the Wild Rice:

  1. Place 1/3 cup wild rice, into 1 cup water in a saucepan with a lid over medium-high heat.
  2. Put the lid on and bring it to a boil. Turn the heat down to low and let it simmer for 40-45 minutes. You will know that it is cooked when some of the kernels are burst open.
  3. Drain excess liquid.

For the Stuffed Squash: 

  1. Preheat the oven to 400°F
  2. Line a sturdy baking sheet with parchment.
  3. Mix the water and flaxseed meal together in a small bowl, set aside for at least 10 minutes (this makes 2 flax eggs). It will gel up.
  4. Wash and scrub the kabocha squash well under running water.
  5. Using a strong knife, cute the cap off of the squash (like a Jack-o-Lantern).
  6. Clean the kabocha squash of seeds and string.
  7. Place the mashed yam, cook wild rice, flax egg, diced celery, minced garlic, goji berries, herbs, salt and pepper in a large bowl and mix it all together.
  8. Stuff the kabocha squash with the mixture, being careful not to overstuff. (You may have some stuffing left over.)
  9. Top stuffed squash with the cap.
  10. Transfer squash to the parchment-lined baking sheet and cook for 46-60 min.
  11. Remove the cap and continue to cook for an additional 15-30 minutes, until the flesh of the kabocha squash is soft and easily pierced with the tip of a knife.
  12. To serve, either slice wedges from the squash like a pie or scoop out servings, being careful to scoop out the kabocha fresh with the stuffing.
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