This simple and savory vegan stuffed squash is easy-to-make and filled with nutritious ingredients! Get a large baking dish out, and add water to the bottom of it until the water is about ¼” tall. Place the squash cut-side-down into the dish and poke a couple of holes into the rinds with a fork. Want to make it gluten-free? Use chickpeas instead. Easy, healthy, delicious.
- This dish is cooked in several stages. This helps develop the flavors and textures of each ingredient.
- If the squash halves have finished roasting before the rice and vegetables are ready, hold them in the warm oven until needed.
- Conversely, if the filling is ready before the squash halves, cover the pans to keep warm until needed. Re-warm briefly on the stovetop or in the microwave if needed before continuing with the recipe.
“Aim to finish all the components at the same time so you can serve the stuffed squashes while piping hot.”