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Hey friends!
The holiday season is here, and I’ve got a delicious idea to spice up your table!
Today, I’m sharing my favorite vegan Christmas stuffed squash recipe.
It’s festive, colorful, and loaded with flavor. Plus, it’s super easy to make!
Whether you’re vegan or just looking to change things up, this dish will impress everyone.
Let’s dive into this tasty holiday treat! 🎄✨
Preparation Time | 15-20 minutes |
Cooking Time | 50-60 minutes |
Total Time | 65-80 minutes |
Level of Difficulty | Medium |
Ingredients
- 1 whole butternut squash
- 1 can of black beans (15 oz)
- 2 cups fresh spinach
- 3 green onions
- 1.5 cups cooked rice or any preferred grain
- 1 cup corn
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon optional red pepper flakes
Step 1: Prepare and Bake the Butternut Squash
Preheat your oven to 400°F (200°C).
Carefully cut a butternut squash in half using a sharp knife.
Do not remove the stem or skin.
Using a spoon or your hands, scoop out the pulp and seeds from the center of the squash.
Place the butternut squash halves face-up on a baking sheet and optionally brush them with oil.
Bake in the preheated oven for 50-60 minutes, or until you can easily pierce the center with a fork and it is very soft.
Step 2: Prepare the Filling
While the butternut squash is baking, prepare the filling.
Heat a bit of oil or butter in a large skillet over medium heat.
Add chopped green onions and sauté until fragrant.
Then, add black beans, cooked rice, and your choice of spices.
Mix until well combined.
Next, add corn and a generous amount of spinach.
The spinach will seem like a lot initially, but it will reduce down significantly as you continue to stir and sauté.
The filling is ready once the spinach has wilted.
Step 3: Scoop Out the Butternut Squash
When the butternut squash is tender, remove it from the oven and let it cool for 5-10 minutes.
Using a spoon, carefully scoop out the center of the butternut squash, leaving about 1/2 to 1 inch around the bottom and sides to support the filling.
Reserve the scooped-out squash for another recipe.
Step 4: Fill the Butternut Squash
Take the prepared filling and spoon it into the butternut squash “boats.” Press the filling down with a spoon to pack it in tightly.
There may be some leftover filling, which you can eat on the side or save for another use.
Step 5: Serve or Store
Serve the stuffed butternut squash immediately.
If there are leftovers, store them in an airtight container in the fridge for up to 3 days.
To reheat, place the stuffed butternut squash in an oven preheated to 350°F (175°C) for about 15 minutes, or until warmed through.