When you make something that’s so easy yet full of flavor and think to yourself, “Why didn’t I do this sooner?!“. That’s how this recipe makes me feel. I made it for dinner at my parent’s house a few weeks back and they loved it. I’ve probably made it 3 times since then just because it’s so delicious and cheap to throw together.
You can really get creative with this concept, adding sun-dried tomatoes to the sauce, topping it with fresh herbs or just changing up the rice to quinoa or more roasted vegetables. Combinations are endless with this and I’m excited to test out more! I can’t recommend this recipe enough, it looks like you invested a lot of time but in reality you let the oven and rice cooker do all the work.
Let me know if you try this out! I would love to hear how you modify it to fit your needs.
- 2 medium Butternut Squash
- 2 cups of dried Rice, steamed
- Walnut Spinach Sauce, to top
- Salt & Pepper, to taste
- Preheat your oven to 400 degrees F.
- Wash and cut your squash in half, vertically. Remove the seeds and slightly over scoop a bit to make more room for stuffing.
- Line a baking sheet with unbleached parchment paper or a non stick baking liner. Place each squash facedown and bake for 40-50 minutes, or until tender. Time varies depending on the thickness. I recommend checking on them after 30 minutes.
- While your squash is roasting, steam your rice until tender.
- Remove the squash from the oven and let cool them for a few minutes.
- Flip over and stuff each squash with rice, lightly pressing down to make room for more.
- Top with sauce, seasonings to taste and sesame seeds (optional).
- ½ cup Walnuts
- 2 cups Spinach
- ½ Lemon, juiced
- 1 clove Garlic, minced
- ¼ tsp Onion Powder
- Pink Salt & Pepper, to taste
- Filtered Water, to blend to desired consistency
- Measure and blend on high till smooth, gradually adding filtered water till your desired consistency is reached. This will also firm up quite a bit once it's stored in the fridge.