Stuffed Delicata Squash
Most people think of butternut squash or acorn when they think of squash, but delicata is a sweet and delicious variety that has a delicate edible skin, and is great for stuffing or even just slicing up and roasting as well. This stuffed squash recipe is a great vegan or vegetarian main dish option for a holiday meal! It is not only pretty and festive, but healthy as well with plenty of fiber and nutrients from the squash! This is pretty easy to make as well, and you could even make it ahead of time and reheat it covered in the oven if you needed to.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat your oven to 350F degrees, and line a sheet pan with parchment (or oil it lightly).
- Place the squash cut side down on the sheep pan and roast for about 35-45 minutes or until tender.
- Meanwhile, while the squash is cooking, cook the rice. Add the rice and water to a pot, along with the spices, thyme and salt and bring to a simmer. Cover and cook for about 10-15 minutes over very low heat until rice has absorbed the water. Once it has finished remove from the heat, and stir in the cashews, cranberries and green onion.
- When the squash has finished cooking, spoon the rice into the squash halves.
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