FoodByMaria shares a Stuffed Squash dish perfect for the Holidays!

Vegan Meals

Baked Squash stuffed with Pecans, Cherry Tomatoes and Onions

Prep

20 mins

Cook

2 hours

Yield

1

I was inspired to make this Stuff Squash when I read Jamie Oliver‘s recipe of the day from his Jamie Oliver’s Christmas Cookbook!  I have always looked up to him (and more than you know) so it just seems natural to make his recipe but transform it into my own, the greek way.

This dish is extremely good for you and if we were counting calories then this dish comes in as probably the healthiest dish you could consume over the Holidays.

Filled with natural sugars from the squash, packed full with vitamins and minerals to help you stay energized and happy over the holidays!

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This is Stuffed Squash Dish is:

  • Plant based
  • Sugar free
  • Dairy free
  • Low fat
  • Energizing
  • Festive
  • Warming
  • Seasonal
  • A good source of carbohydrates

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Not only was this dish extremely simple to make but it is easy no the eyes, filled with fragrant flavours and is gorgeous as a centre piece.  The slices are just stunning and adding that extra pop from the pomegranates was the wow factor for me! They add yummy freshness and pop.

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I really hope you enjoy this dish as much as we did! I have more simple festive dished to come but in the mean time check out all my gorgeous mains + soups that can easily be made into this years Holiday crowd pleaser!

Love from your Greek Food Goddess

Print
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Baked Squash stuffed with Pecans, Cherry Tomatoes and Onions

  • Author: Maria Koutsogiannis
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 mins
  • Yield: 1 1x
  • Category: Squash
  • Cuisine: Plant-based

Ingredients

Scale
  • 3 tbsp EVOO
  • 1 butternut squash, halved length wise, seeds removed and skin scored out with a spoon
  • 1 white onion, cubed
  • 1/2 cup of pecans
  • 1 cup of cherry tomatoes – I used yellow
  • 2 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp pepper
  • 3/4 tbsp garlic powder
  • dash of oregano
  • 2 tbsp fresh thyme, finely chopped
  • Garnish with Fresh Pomegranates

Instructions

  1. Preheat oven to 375F
  2. Finely chop your butternut squash flesh, chop your onion and prepare your veg.
  3. Add EVOO to a large pan and let it heat. Add your squash, onions, pecans, tomatoes lemon juice and seasoning to the pan and let it simmer on low heat for around 5-7 minutes, or until softened.
  4. Pack your mixture tightly into the gully of the two squash halves, then press them back together. I tied my squash will wet yarn to avoid any type of oven disaster.
  5. Rub your squash down with a bit of EVOO, and season light with more thyme, salt and pep.
  6. Bake in the oven on parchment or foil for two hours, or until completely soft!
  7. Note: My squash was medium sized so increase the servings as you please.

 

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