This Stuffed Honeynut Squash is filled with cauliflower rice, mushrooms, spinach and savory herbs. A hearty and flavorful vegetarian dinner or side dish that’s perfect for fall! Gluten-free, vegan, grain-free, low carb, paleo with Whole30 options.
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Stuffed Honeynut Squash Recipe
Looking for a hearty and healthy dish for fall? This Stuffed Honeynut Squash is easy to make and perfect now that it’s peak squash season. Roasted honeynut squash halves are roasted until tender then stuffed with cauliflower rice, baby spinach, savory herbs and topped with sweet pomegranate seeds and crunchy pistachios and pumpkin seeds. It’s a warm and cozy vegan dinner or side dish that the whole family will love!
The best part is you can customize it with any veggies or protein you like or have in your kitchen. Plus, it’s naturally gluten-free, vegan, grain-free, low carb, paleo-friendly and easily Whole30.
Don’t have honeynut squash? Try our Stuffed Butternut Squash instead!
What is Honeynut Squash?
Have you heard of honeynut squash? Honeynut squash are essentially mini personal-sized butternut squash and have only been in existence for less than a decade.
In 2009, Chef Dan Barber challenged Michael Mazourek, a squash breeder to make a better tasting butternut squash and make it smaller. After a couple of years, the honeynut squash was born.
They are generally a little smaller than half the size but has more nutrients and twice the beta-carotene of an equal amount of butternut squash. This winter squash is also a good source of vitamin A. Their compact size make them irresistible but since they are new, they are still kind of rare to find. You can try looking for them at your local grocery store, Whole Foods, Trader Joe’s or farmer’s market.
Ingredients you need
This meatless recipe comes together in no time with just a few simple ingredients. Feel free to add in your favorite protein or swap out the veggies with what you like or have on hand!
- Honeynut squash: you’ll need 2 honeynut squash.
- Avocado oil: or olive oil
- Vegan ground turkey: Leave out or sub with ground turkey for Whole30 if not vegan.
- Garlic cloves: minced.
- Dried oregano and dried sage: you’ll need 1/2 tsp of each.
- Mushrooms: finely choppped.
- Riced Cauliflower: you an use fresh riced cauliflower or frozen cauliflower rice.
- Baby spinach: you’ll need 1/3 cup, chopped. You can also sub with kale.
- Pomegranate arils: to add a nice festive pop of color and sweetness.
- Fresh thyme: chopped.
- Parsley: chopped
- Salt and black pepper: to taste.
- Pumpkin seeds and chopped pistachios: for garnish.
How to Roast Honeynut Squash
- Slice the butternut squash: Preheat the oven to 400F. Carefully cut honeynut squash in half lengthwise. Place on a large baking sheet, skin facing down. Drizzle with oil, salt and pepper and smooth out with your hands making sure all the flesh is coated.
- Bake until soft: Bake in preheated oven for 25 minutes until tender and soft.
How to make Stuffed Honeynut Squash
- Cook the veggies until soft: Heat oil in a large non-stick skillet / pan on medium heat. Add ground protein, and cook until brown, while crumbling. Drain any excess oil. Add garlic and mushrooms. Season with salt, pepper, oregano, sage, onion powder. Cook for 5 minutes or until the onions are soft and the mushrooms are starting to turn golden. Stir in the cauliflower rice and cook until tender. Stir in the spinach and cook until just wilted. Remove the pan from the heat and stir in the pomegranate arils.
- Add filling to squash: Remove squash from oven. Use a spoon to add the filling to the honeynut squash.
- Garnish with herbs and serve: Top with fresh chopped parsley, rosemary, pumpkin seeds and pistachios if desired. Serve warm and enjoy.
Filling variations
- Switch up the veggies: You can use kale instead of spinach or add some diced bell peppers, chopped apples or some dried cranberries to make this roasted honeynut squash dish extra festive for the holidays!
- Add protein: To make this a complete meal, you can try adding vegan sausage, or ground turkey, diced chicken or bacon if not vegan.
- Top with cheese: You can add some shredded vegan cheese or use cashew queso for the ultimate gooey comfort dish.
Storage and reheating instructions
To Store: You can store any leftover stuffed honeynut squash in an airtight container in the refrigerator for up to 5 days.
How to Reheat: Reheat at 350F in the oven for 10-20 minutes or air fryer for 3-5 minutes until hot. You can also reheat in the microwave for 1-2 minutes, or until hot.
What To Serve with Stuffed Honeynut Squash
This healthy stuffed honeynut squash is delicious on its but would go well served with a variety of protein and sides for a hearty autumn dinner or for Thanksgiving. Some favorites include:
Easy Instant Pot Turkey Breast
Crispy Roasted Brussels Sprouts
Creamy Instant Pot Mashed Potatoes
This Stuffed Honeynut Squash is filled with cauliflower rice, mushrooms, spinach and savory herbs. A hearty and flavorful vegetarian dinner or side dish that's perfect for fall! Gluten-free, vegan, grain-free, low carb, paleo with Whole30 options.
- 2 honeynut squash , exterior washed, dried and cut into hlaves, with seeds and pulpy insides removed
- 2 tbsp avocado oil , or olive oil, divided
- Salt and black pepper , to taste
- 1/2 lb vegan ground turkey , (or sub with your own homemade vegan ground. Leave out or sub with regular ground turkey for Whole30 and not vegan.)
- 2 garlic cloves , minced
- 1/2 tsp dried oregano
- 1/2 tsp dried sage
- 1/2 tsp dried onion powder
- 1/3 cup cremini mushrooms , finely chopped
- 1 cup fresh or frozen (and thawed) rice cauliflower
- 1/3 cup chopped baby spinach, , (can sub with kale if desired)
- 1/4 cup pomegranate arils
- 1-2 tsp chopped fresh thyme , for garnish
- 1-2 tsp chopped fresh parsley , for garnish
- 1 tsp pumpkin seeds , for garnish
- 1 tsp chopped pistachios , for garnish
Preheat the oven to 400F. Carefully cut honeynut squash in half lengthwise. Place on a large baking sheet, skin facing down. Drizzle with oil, salt and pepper and smooth out with your hands making sure all the flesh is coated.
Bake in preheated oven for 25 minutes until tender and soft.
Meanwhile, heat the remaining oil in a large non-stick skillet / pan on medium heat. Add ground protein, and cook until brown, while crumbling. Drain any excess oil. Add garlic and mushrooms. Season with salt, pepper, oregano, sage, onion powder and cook for 5 minutes or until the mushrooms are starting to turn golden. Stir in the cauliflower rice and cook until tender. Stir in the spinach and cook until just wilted. Remove the pan from the heat and stir in the pomegranate arils.
Remove squash from oven. Use a spoon to add the filling to the honeynut squash. Top with fresh chopped parsley, rosemary, pumpkin seeds and pistachios if desired. Serve warm and enjoy.
How to Store. You can store any leftover stuffed honeynut squash in an airtight container in the refrigerator for up to 5 days.
How to Reheat. Reheat at 350F in the oven for 10-20 minutes or air fryer for 3-5 minutes until hot. You can also reheat in the microwave for 1-2 minutes, or until hot.
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