Stuffed Squash

Stuffed squash is one of our favorite Holiday dishes. Rich with flavour and robust with nutrients, it's a great main dish or cut into smaller portions makes a delicious side dish as well.

Stuffed Squash (Serves 8)

  • 1 large winter squash—buttercup, kabocha or Hubbard

Preheat oven to 350º F.

Remove top of squash, jack-o-lantern style, and scoop out seeds and fibrous pulp. Replace top and place in baking dish with:

½ inch filtered water

Bake, uncovered, about 25 minutes. Remove from oven and allow to cool while preparing stuffing.


In fry pan, on medium, heat:

  • 2-3 tablespoons filtered water
  • Add:
  • 3 onions, diced small
  • Cook until translucent, approximately 3-5 minutes, then add:
  • 3 celery stalks, diced
  • Cook until tender, then add:
  • 2 pears, cored and cubed
  • 1⁄2 cup raisins
  • pinch of dried basil or rosemary, crushed

Cook 3-5 minutes, then transfer the mixture to a large bowl and add:

  • 3 cups cooked brown rice or other grains you enjoy
  • 1 cup pecans

Set aside to cool.

To stuff squash, pack the stuffing firmly into opening until full.

Replace the top of the squash and place it in a baking dish with 4 tablespoons purified water in bottom. Cover and bake until it pierces easily with a fork and stuffing is hot. Baking time varies depending on squash size, anywhere from 1 to 3 hours.