Try Our Gluten-Free Stuffed Kabocha Squash Recipe Tonight

A kabocha squash recipe that is a perfect blend of flavorful ingredients packed into a wholesome squash. This vegetarian and gluten-free dish combines brown rice, fresh spinach, olives, mushrooms, and feta cheese for a delightful, nutritious, and satisfying meal.

We started experimenting with this stuffed kabocha squash recipe a few years ago when we noticed squash was plentiful during winter. At the time, we were looking to eat more vegetarian meals.

I had been thinking of my mom’s stuffed bell peppers that I enjoyed as a child, but Rhonda wasn’t a fan of green peppers as her main meal. This offered me the perfect opportunity to get creative.

In addition to wanting our meals to focus toward a Mediterranean diet, they also needed to be gluten and dairy-free. By using non-dairy feta cheese, we ensured the recipe stayed dairy-free without losing the rich flavors we love.

Now, we often turn to this dish during the squash season, especially when we’re aiming for a lighter yet fulfilling dinner. It’s straightforward, nutritious, and fits perfectly into our autumn meal rotation, whether we’re dining alone or hosting friends.

What you need to make stuffed kabocha squash

• Kabocha squash
• Brown rice
• Olive oil
• Spinach
• Olives
• Mushroom
• Almonds
• Feta cheese (Non-dairy feta, if you are making it vegan)
• Vegetable stock
• Spices: Thyme, cayenne pepper (optional), salt and black pepper

What is kabocha squash

Kabocha squash, often referred to as Japanese pumpkin, is a winter squash that has gained popularity for its sweet flavor and velvety texture, which reminds me of pumpkin and sweet potato combined.

What sets kabocha apart from other popular squashes like butternut or acorn is its dense and creamy flesh, which makes it ideal for baking and pureeing. The skin of kabocha squash is edible when cooked, although I don’t eat it.

Its dark green skin and apple-like shape make it easily recognizable. Rich in beta-carotene, vitamins, and fiber, kabocha is a nutritious addition to our dinner, but more importantly, we like the flavor.

Get creative with other additions or substitutes

This is one of those recipes that we love as is, but frequently alter anyway. Sometimes, it’s because we don’t have an ingredient; other times, it’s to satisfy a craving or to use ingredients in the house. Here are some of our favorite additions:

• Quinoa
  We often replace the brown rice with quinoa for a different texture and a protein boost.
• Kale
  You can replace the spinach with kale for a slightly different flavor profile. At our house, kale is my wife’s favorite vegetable. Swiss chard can also be used.
• Pine nuts
  Another favorite substitute is to add pine nuts instead of almonds for a more buttery, subtle flavor.
• Sun-dried tomatoes
  Add chopped sun-dried tomatoes for a tangy flavor, complementing or replacing the olives (we typically add both if we are using the sun-dried tomatoes).
• Goat cheese (if dairy is acceptable) or vegan goat cheese
  Used instead of non-dairy feta cheese for a creamier, tangy flavor.
• Butternut squash
  This is a fun alternative to kabocha squash, with a slightly different sweetness and texture. Plus, one butternut squash usually serves the two of us and sometimes even has leftovers.

Tips for making stuffed kabocha squash

• We typically get our produce delivered, and we use it before it turns soft or discolors. If we shop ourselves, we look for firm, unblemished, heavy squash. (Heavy indicates that it is not dried out.)
• If the squash is small, we cut a hole in the top and fill it from there. For larger squash, we cut them in half from stem down, and fill each side.
• If you are not dairy-free, consider adding more feta, and less rice, creating more of a kabocha and feta bake.
• Be sure to scoop out all the seeds and stringy bits thoroughly. And, don’t discard the seeds, but roast them instead.
• Start with the veggies when making the stuffing, and sautéing them just until they begin to soften. Then add the other ingredients per the recipe details below.
• You can estimate how much filling you need by filling the emptied squash(es) with water and then pouring the water into a measuring cup. Use the same amount of cooked rice as the measured volume of the squash.
• The squash should be tender to the touch and the filling hot all the way through when done. Check doneness by piercing the squash with a fork; it should slide in easily without much resistance.

Serving suggestions

We typically pair the stuffed kabocha squash with a side salad to balance the richness of the dish. However, on nights we want only hot food for dinner, we may serve it alongside some roast vegetables, leaning towards things like cauliflower and broccoli and away from carrots to keep the plate from appearing monotoned.

While some people serve it with bread, we don’t as we feel we have enough carbs between the squash and the rice.

After dinner, check out any of our favorite desserts.

Some readers have asked . . .

Our stuffed kabocha squash recipe

If you enjoyed our stuffed kabocha squash recipe, please share it on social media and save it for later on Pinterest.

Will you try our stuffed kabocha squash?

More squash recipes you might like