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Stuffed Kabocha Squash with Pecans, Tomatoes, Raisins, and Rice

Stuff this flavorful winter squash with a sweet-and-savory rice mix to get a company-level main dish in minutes. It's fast enough for a busy weeknight and festive enough for Thanksgiving or other fall holiday meals. Just make extra brown rice a night or two before so you can delight everyone at your table, including people who don't like onions or garlic or those on vegan, fat-free, or gluten-free diets.

stuffed kabocha or winter squash with pecans, tomatoes, raisins, and rice for a healthy, quick, vegan and gluten-free meal fit for Thanksgiving

Note that the amounts in this recipe serve two, with each person getting half a squash. The recipe is  easy to multiply, but the microwave time will go up. If you are serving more than four, you may want to bake squash in the oven.

Stuffed Kabocha Squash with Pecans, Tomatoes, Raisins, and Rice

Active time: 12 minutes. Total time: 15 minutes. 2 servings. Oil free, gluten free, vegan.


  • 1 kabocha squash or acorn squash
  • 1/2 cup pecans
  • 1 cup cooked long-grain brown Basmati rice
  • 1 cup diced Muir Glen organic fire-roasted tomatoes
  • 1/4 cup raisins
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon chipotle
  • 1/8 teaspoon cinnamon
  • Method

    1. Cut kabocha squash in half through the stem end and scrape out seeds and goop. Put cut-side down on a microwave-safe plate. Cover with a sheet of waxed paper and cook on high until the orange flesh is fork-tender, about 8 minutes.
    2. Meanwhile, if you have pecan halves, set aside one for each serving and roughly chop the rest. Mix remaining ingredients in a microwave-safe bowl.
    3. When squash is done, take it out and cover it and the waxed paper with a clean towel to keep it warm. Microwave filling on high until hot, about 4 minutes.
    4. Spoon filling into squash and top with a pecan half. Serve hot.

    Tips and Notes

    • I call for Muir Glen organic fire-roasted tomatoes because they add a hearty roasted flavor. New Muir Glen tomatoes also have BPA-free lining. Unfortunately, you can't tell by looking at the outside of the can, but you are safe if the lining is golden. Check before you buy a case. Thanks to Rob Endelman of The Delicious Truth for investigating this.
    • If you are using plain tomatoes, try adding a little more chipotle.
    • If you are cooking for one, cook half the squash and mix up the filling on day one. Refrigerate the rest of the squash and filling to cook and reheat within four days.

    Reader Comments (3)

    Jan asked: Can you suggest a replacement for nutritional yeast in your Stuffed Kabosha Squash recipe? (I can't eat yeast.)

    Jan, you could just leave it out, but if you can eat hemp seeds, that would be good too and would add to the nutrition. You could also stir in about two teaspoons of tahini.

    Hope one of these works for you!
    ... Linda

    Sep 19, 2012 | Registered CommenterLinda Watson

    This looks delicious! I am going to try it with farro instead of brown rice. We are loving farro in our household right now!

    Dec 2, 2013 | Registered Commenteraal6720

    Great idea, Aal6720! I love farro too. I'd never had it before I read Ellen Kanner's Feeding the Hungry Ghost this summer. Let us know how it turns out!

    Dec 3, 2013 | Registered CommenterLinda Watson
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