Best 2 Baked Stuffed Butternut Squash Vegetarian Recipes

Are you looking for a hearty and flavorful vegetarian dish that will impress your family and friends? Look no further than Baked Stuffed Butternut Squash. This delicious recipe combines the sweetness of butternut squash with a savory stuffing made from quinoa, mushrooms, and spinach. The squash is roasted until tender and the stuffing is cooked through, then topped with a sprinkle of Parmesan cheese and baked until golden brown.

This recipe also includes two variations: a Vegan Baked Stuffed Butternut Squash and a Baked Stuffed Butternut Squash with Sausage. The vegan version uses a plant-based sausage and omits the Parmesan cheese, while the sausage version adds a layer of savory flavor to the dish.

No matter which variation you choose, this dish is sure to be a hit. It's perfect for a weeknight meal or a special occasion. Serve it with a side of roasted vegetables or a simple salad for a complete and satisfying meal.

Let's cook with our recipes!

STUFFED BUTTERNUT SQUASH

Stuffed Butternut Squash image

I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.

Provided by BMARYV

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h55m

Yield 2

Number Of Ingredients 9

Ingredients

1 butternut squash, halved and seeded
½ cup basmati rice
6 Brussels sprouts, trimmed and quartered lengthwise
1 medium carrot, peeled, sliced and julienned
⅓ (15.5 ounce) can garbanzo beans
¼ cup soy milk
3 tablespoons tamari
½ teaspoon ground turmeric
2 cloves garlic, minced

Steps:

Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

Nutrition Facts : Calories 714.3 calories, Carbohydrate 166.2 g, Fat 3 g, Fiber 33 g, Protein 21.5 g, SaturatedFat 0.5 g, Sodium 1812.3 mg, Sugar 23.5 g

BAKED STUFFED BUTTERNUT SQUASH, VEGETARIAN

Baked Stuffed Butternut Squash, Vegetarian image

This recipe is from the "Horn of the Moon" cookbook. Their recipes are excellent. The Tofu-Tahini sauce adds protein and delicious flavor to a simple meal

Provided by Bergy

Categories Lunch/Snacks

Time 1h7m

Yield 4 side dish servings, 2 serving(s)

Number Of Ingredients 15

Ingredients

1 medium butternut squash, cut in half, seeds scooped out
2 tablespoons sunflower oil
1 cup onion, chopped
1 inch fresh ginger, finely chopped
5 garlic cloves, finely minced
1 teaspoon dried dill weed
1 teaspoon dried basil
1 medium sweet red pepper, chopped
1 (8 ounce) package firm tofu or 1 (8 ounce) package medium firm tofu, mashed
3/4 cup tahini
1 1/2 cups water
1 tablespoon flour
1 tablespoon tamari (or more to taste)
pepper
1/2 cup fresh parsley, chopped

Steps:

Bake squash cut side down, 400F degrees oven for 45 minutes.
While squash is baking, In a skillet heat oil, saute onions, ginger, garlic, dill weed& basil.
Cook over medium heat until they begin to brown.
Add chopped Pepper, continue to cook for approximately 2 minutes.
Meanwhile, put the tofu in a saucepan, add tahini and mix well.
Slowly add the water and cook over low heat, stirring with a whisk until sauce is thoroughly combined.
Add flour to the sauted veggies.
Combine veggies and the tahini-tofu sauce.
Continue to simmer on very low heat Add tamari and pepper (add more water if the sauce gets too thick).
Mix in parsley and serve over squash.

Tips:

To ensure even cooking, choose butternut squash that is uniform in size and shape.
Pierce the squash with a fork several times before baking to allow steam to escape.
For a crispier skin, brush the squash with melted butter or olive oil before baking.
To prevent the filling from becoming dry, add a little moisture, such as broth or water, to the pan before baking.
If you are short on time, you can use pre-cooked rice or quinoa in the filling.
Feel free to customize the filling to your liking. Some popular additions include chopped nuts, dried fruit, and crumbled cheese.

Conclusion:

Baked stuffed butternut squash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to get your daily dose of fruits and vegetables, and it is also a good source of fiber and protein. With a little planning, you can easily make this dish ahead of time, making it a great option for busy weeknights.