Simple Stuffed Squash


Simple Stuffed Squash

Mike Nadelman
Really easy recipe for stuffed Kabocha, Acorn or Small Pumpkin squash
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American, Paleo, simple
Servings 3 servings


  • 1 small squash Kabocha Acorn or Pumpkin
  • 1/2 pound Lunardi's oven-ready meatloaf Optional
  • 1/2 pound Vegan Protein mix (Chickpeas, White Beans, Pecans etc) as see in the video
  • 1 bag chopped spinach
  • 1 bag petite vegetables
  • 2 tablespoons avocado oil
  • 1/4 cup of Tomato Catsup


  • Preheat oven to 400 degrees F
  • Wash the squash and scrub if necessary
  • Microwave the squash for 4 minutes
  • Cook the meatloaf in a saucepan and drain off the fat. Let cool for 10 minutes. (if making vegan, cook or boil all raw beans used as directed)
  • Mix meatloaf or Vegan mix with 1/4 bag each of spinach and vegetables
  • Cut a lid off the top of the squash as shown
  • scoop out seeds, rinse, salt, and place on parchment paper to roast (optional)
  • Stuff squash with meat/protein mix and vegetabls
  • Top with tomato catsup (optional)
  • Place the cut-out lid back on the squash
  • Place squash in in a cast iron pan
  • Brush oil all over the squash outside
  • Bake for 45 minutes to 1 hour or until a fork can be poked into squash easily
  • Remove from oven and slice into serving sizes
  • Roast seeds for 20 minutes or until dry but not brown. Note flesh attached to seeds should be dry as well.



This recipe minimizes the need to use a lot of dishes in the process. It's fast, easy, and delicious.  Watch the video to make this a Vegan dish.
Tried this recipe?Let us know how it was!

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