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.
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.
- 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.
- 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.
- 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.
- 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.
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