Planning a plant-based holiday menu may seem like a daunting task, but don’t fear, Chef Morgan is here to help! Her holiday stuffed squash is a show-stopping main that will satisfy even devoted meat-lovers.
- 1 squash, any variety (If you're using a squash without a flat bottom, such as an acorn squash, you can either cut off the base so it can stand up and stuff, or cut it in half, stuff each half, and bake. For the latter, you may need to reduce the cooking time by about 10 minutes.)
- Wild Rice Pilaf
- 1 tsp. coconut or olive oil
- 1 onion, cut into quarters
- 2 carrots, cut into 4 pieces
- 2 celery stalks, cut into 4 pieces
- 3 cloves garlic
- 2 Tbsp. tomato paste
- ½ cup hemp seeds
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 1 cup brown rice, cooked
- 1 tsp. chili flakes
- Salt and pepper, to taste
Preheat oven to 375 °F.
In a food processor, add onion, carrot, celery and garlic. Process to a coarse consistency.
In a large sauté pan, melt oil. Add vegetable mixture. Sauté for 5 to 7 minutes, or until tender. Add in tomato paste and sauté 2 more minutes
In the food processor, add hemp, pumpkin and sunflower seeds. Process to a coarse consistency.
In a large bowl, combine cooked vegetable mixture, seed mixture, cooked brown rice, chili flakes, salt and pepper. Mix. Taste and adjust seasoning as needed.
Cut squash top off like you would if you were carving a pumpkin. Gut squash.
Place squash on baking sheet and stuff with filling. Place lid beside squash on baking sheet.
Bake for 30 to 45 minutes, or until you can pierce the squash with a fork.
Cut into wedges and serve.