Simple Stuffed Squash, Friday Night Snacks and More...

Simple Stuffed Squash

Simple Stuffed Squash, Friday Night Snacks and More...

Simple Stuffed Squash

Mike Nadelman
Really easy recipe for stuffed Kabocha, Acorn or Small Pumpkin squash
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
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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