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 purified 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 or if not SOS free, 1 tablespoon avocado oil
- 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.