Squash is good and it is super good for you. But, squash gets even better when you roast it and stuff it with more good things! This Vegan Stuffed Squash is filled with rice, greens, tomatoes, and vegan sausage for extra goodness.
Stuffed squash is a satisfying gluten free meal that is hearty and comforting, but still healthy. This vegan stuffed squash is flavorful and sure to please your friends and family – vegan and non-vegans! So, feel free to share =]
How to Roast Butternut Squash
- Carefully cut the squash lengthwise with a large sharp knife and use a spoon to remove the seeds and stringy inner parts of the squash (just like before you carve a pumpkin).
- Sprinkle with a little salt and/or pepper, if desired and place open-side down on a lined baking sheet. I line my baking sheets with oven-safe silicone mats to prevent sticking.
- Bake at 400 degrees Fahrenheit for 20-25 minutes, or until tender and easily poked with a fork.
That’s it! Roasting a squash is so easy (plus it is a cheap food) that there is no excuse for not adding more squash to your diet.
Roasted squash is great on it’s own and can also be used to make a variety of other recipes like my Vegan Black Bean Burger and Butternut Squash Quesadillas. Squash is also a star in my Vegan Holiday Cookbook. Squash is super healthy because it is low in calories, but loaded with fiber and other nutrients like potassium, vitamin A, vitamin C, and magnesium which are all essential for good health.
Since squash is low in calories and high in fiber, it makes a perfect vegan weight loss food. Filling low calorie foods allow you to eat until you’re satisfied and still be able to lose weight. To make this healthy recipe more weight loss-friendly, choose brown rice or quinoa instead of white rice and replace the sausage with zucchini or another vegetable. It will still taste awesome!
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The beauty of this vegan recipe is that you can make the filling in the time it takes for the squash to cook, so it is still a relatively quick vegan meal that is ready in 45 minutes.
Stuffing the squash is as easy as spooning the vegan sausage and rice mixture into the squash, then it is ready to serve!
For more tasty vegan recipes, follow me on social media (links below). Subscribe to my YouTube channel to watch how I make these tasty vegan recipes and see what I eat in a normal day as a vegan.
I hope you enjoy this vegan Stuffed Squash recipe as much as I do! If you try it, let me know in the comments below or tag me on social media. I’d love to see it =]
Vegan Stuffed Butternut Squash with Sausage & Rice
Vegan Sausage and Rice Stuffed Squash is an easy, healthy, and delicious dinner that the whole family will love. This vegan meal makes a great festive holiday dish too!
- Total Time45 min
- Yield6 servings
- Serving Size1/2 squash, stuffed
For the Squash
- 3 medium butternut squash, halved, seeds removed
- salt and pepper to taste
For the Stuffing
- 2 cups uncooked white rice (you can use brown, but it needs to cook longer)
- 4 1/4 cups Vegan Chicken-less broth
- 1 tsp smoked paprika
- 3/4 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp Italian herb seasoning
- pepper to taste
- 3 cooked vegan sausage links, chopped (crumbles are okay to use)
- 3 cups roughly chopped spinach
- 1/2 medium onion, chopped
- 1 large tomato, chopped
- 1/4 cup cilantro (optional, for garnish)
How to Roast Butternut Squash
Preheat the oven to 400 degrees Fahrenheit.
Cut the squash in half length-wise and use a spoon to scoop out the seeds and most of the stringy parts.
Sprinkle the squash with salt and pepper, if desired, and lay open-side down on a lined baking sheet. Bake for 20 minutes, or until tender and easily pierced with a fork.
For the Rice & Sausage Stuffing
Meanwhile, simmer the rice, broth, onion, and spices for 20-25 minutes, until the rice is cooked through.
While the rice cooks, chop the sausage, tomato, and spinach. Add these ingredients to the pot of rice when there is 5 minutes left in the cooking time.
Once the squash and stuffing are cooked, fill the squash halves with the rice and sausage mixture. garnish with chopped cilantro and serve!
The stuffed squash can be kept in the fridge in a sealed container for 5 days, if you happen to have leftovers.
I hope you enjoy this vegan stuffed squash recipe! If you try it, tag me in your social media posts or let me know in the comments below =]