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.
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.