Vegetable Stuffed Winter Squash
Squash recipe contributed by Dee Davis, an amazing vegetarian cook
Vegetable stuffed squash is an ideal holiday recipe served with walnutty rice, steamed green beans, white bean patties and cranberry sauce.
Because of the long prep and cook time, this recipe is good for times when you're going to be in the kitchen cooking for hours anyway.
Another variation on this recipe: Winter squash stuffed with Wild Rice Pilaf.
Total prep & cook time: 2 hours
8 Servings
Nutrition Data, 320g Serving: 209 cal, 72 cal from fat, 8g fat, 32g carb, 6g protein, 7g fiber, 162mg sodium, 7g sugars, low cholesterol, good source Vit A, C, K, B6, Thiamin, Riboflavin, Niacin, Folate, Magnesium, Potassium, Manganese. Estimated glycemic load 10
Ingredients:
- 1 medium (4 - 5 pounds) winter squash (Buttercup, Kabocha or Hubbard)
- 1 recipe Root Vegetables in Bêchamel Sauce
- 1/4 cup Walnut Crumb Topping
Directions:
- Preheat oven to 375 degrees
- Cut a 4 - 5 inch cap in the top of the squash
- Remove the cap and scoop out the seeds and pulp. Replace the cap
- Place squash in a baking pan with 1/2 inch water
- Cover with foil and bake 45 - 60 minutes until almost tender
- Set aside to cool while you prepare the vegetables and sauce
- Use potholders to hold the squash on each side and carefully tip over the sink to remove any liquid that has collected in the bottom of the squash
- Spoon the vegetables and sauce into the squash until mounded up on top
- Sprinkle with the walnut crumb topping
- Cover squash loosely with foil and bake for 25 minutes at 350 degrees
- Remove foil for the last ten minutes to brown the crumb topping
- To serve, slice in 8 wedges, and use a pie lifter to carefully transfer to plates
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