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Mediterranean Stuffed Squash
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Mediterranean Stuffed Squash

This comforting and flavorful Mediterranean Stuffed Squash is filled with satisfying brown rice, tangy sun-dried tomatoes, chickpeas and artichokes. Plus, there are lots of fresh herbs to make this a cozy yet bright Fall meal.
Prep Time35 mins
Cook Time1 hr
Total Time1 hr
Servings: 4 people


  • 1 cup uncooked brown rice or wild rice
  • Approx. 2 cups + ½ cup vegetable broth divided
  • 2 tbsp. olive oil
  • 3 acorn squash
  • 1 tbsp. avocado oil for squash
  • 1 ¼ tsp. kosher salt divided
  • 1 tsp. black pepper divided
  • 8 oz. mushrooms sliced or diced
  • ½ medium red onion finely chopped
  • 1 bell pepper finely chopped
  • 1 tsp. Italian seasoning
  • 1 tbsp. plant-based butter
  • Juice of ½ lemon
  • 1 tsp. garlic powder
  • 1 cup canned chickpeas drained and rinsed
  • 1/3 cup sun-dried tomatoes packed in oil, drained
  • ½ cup marinated artichoke hearts drained
  • 2 tbsp. fresh parsley finely chopped
  • 1 tsp. fresh rosemary finely chopped
  • 2 sprigs fresh thyme leaves


  • Preheat oven to 350 degrees F. Cook 1 cup rice according to package directions, using approx. 2 cups vegetable broth instead of water, adding 1 tbsp. olive oil into the cooking liquid.
  • Meanwhile, cut acorn squash in half and scrape out seeds. Brush 1 ½ tbsp. avocado oil onto flesh and sprinkle ¾ tsp. kosher salt and ½ tsp. pepper onto flesh. Place squash flesh-side up on baking tray and bake 45 to 60 min, until flesh can easily be pierced with a fork.
  • To make stuffing, preheat a large pan on medium heat. Add remaining 1 tbsp. olive oil, 8 oz. mushrooms, ½ medium red onion, and ½ tsp. each kosher salt and pepper. Stir and cook for 10 min, stirring periodically, until getting lightly browned. Add remaining ½ cup vegetable broth, 1 bell pepper, 1 tsp. Italian seasoning, and 1 tbsp. plant-based butter. Stir and cook 4 to 6 min until most of broth has bubbled away and bell pepper is tender.
  • Stir in remaining ingredients (juice of ½ lemon, 1 tsp. garlic powder, 1 cup chickpeas, 1/3 cup sun-dried tomatoes, ½ cup artichokes, 2 tbsp. fresh parsley), along with cooked rice.
  • Divide stuffing between the cooked squash, serving any extra stuffing on the side. Top with optional 1 tsp. fresh rosemary and 2 sprigs fresh thyme.