Top
Recipes
Search & Social

Free recipe & food news every week

Recipe Index
acorn squash adzuki beans agar agar all-purpose flour apple cores apple peels apple-cider vinegar apples asparagus bake @ 325 bake @ 350 bake @ 400 bake @ 450 banana pancakes bananas barely cooked tomato sauce basketball bean broth beets bell peppers besan flour beverages black beans black-eyed peas blueberries bok choy bread bread machine brown bagging burgers butternut squash cabbage cake candied orange peels carrots cashew cream cashews Catherine Watson ccompany chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpeas chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free cinnamon cinnamon cashew cream cloves cocoa coconut dream coconut drink coconut milk coconut oil coffee cake colds cole slaw collards company cook ahead corn bread coughs crackers cranberries cream substitute Cuban black beans cucumbers daikon DAK bread machine daylilies daylily DIY easy edible flowers egg eggplant eggs emergency preparedness fall fat-free fennel fig flaxseed freezer fresh tomato sauce frosting fruit funny garlic ggreen onions ginger gingerbread gluten free gluten-free glycemic index gravy green beans green onions greens grilled heart-healty hemp seed homemade honey h'ors dourves hummus IACP Indian jalapeno peppers jalepeno jicama Jif peanut butter kabocha squash kale lemon lemons lentils low fat lunch Madhur Jaffrey make your own make-ahead maple syrup meal in a jar Mexican Michigan State microwaved milk momentum mother muffins mushroom mustard mustard greens NC State new year's day no fat no knead noodles nutmeg nutritional yeast oatmeal oilve oil okra one pot meals onion onions oranges organic packaging parsley pasta pea shoots pea tips peach peanut butter peanuts pecans pesto pickles pie pinto beans pizza plant-powered plant-strong potatoes pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins recipe red lentils refrigerator pickles rhubarb rice salad salad dressing sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites snacks socca sorbet sorghum syrup soup sourdough spartans spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry strawberries summer summer squash SunDrop candy Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving thrifty tomato tomato sauce tomatoes trail mix turnips vegan vegan holiday recipes vegetable soup video vinegar walnuts Welbilt bread machine wheat germ whipped cream white whole wheat flour whole wheat winter winter squash wolfpack yeast yogurt yogurt substitute zest zlaw Zojirushi bread machine zucchini

Sell your books to Powell's

Recycle your SAD* old cookbooks, make $, and support Cook for Good (*Standard American Diet)

Community buzz

« Slow-Cooker Butternut Soup with Pinto-Bean Broth, Tomatoes, and Peppers | Main | No-Fat Fig Sauce »
Wednesday
Sep192012

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

by AuthorLinda Watson DateSep 19, 2012 | | Comment1 Comment | Print ArticlePrint Article | | Pin It!

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.

Ingredients

  • 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.
    tagged , , , , , , , , | in ,

    Reader Comments (1)

    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
    Member Account Required
    To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.