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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.

Course Dinner, Side Dish
Cuisine American
Keyword butternut squash, easy vegan dinner, stuffed butternut squash, stuffed squash, vegan side dish
Prep Time 20 minutes
Cook Time 50 minutes
Servings 4 servings
Calories 236 kcal
Author Kelly


  • 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


  1. 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.

    Top view of 4 honeynut squash halves on a wooden cutting board
  2. Bake in preheated oven for 25 minutes until tender and soft.

    Top view of 6 honeynut squash halves in a white rectangle casserole dish
  3. 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. 

    The Vegetable Topping Mixture in a Large Skillet with a Wooden Spoon
  4. 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.

Nutrition Facts
Stuffed Honeynut Squash
Amount Per Serving (1 serving)
Calories 236 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 2g2%
Protein 17g34%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.