Stuffed Honeynut Squash
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.
Ingredients
- 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
Instructions
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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.
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Bake in preheated oven for 25 minutes until tender and soft.
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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.
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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.
Recipe Notes
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.