Stuffed Delicata Squash with Forbidden Rice

Name: Stuffed Delicata Squash with Forbidden Rice
Ingredients: -- For the squash:; 8 small delicata squash — halved lengthwise, seeds removed; Olive oil; Zest of 2 lemons; Salt; Pepper; -- For the stuffing:; 1 cup black rice –well rinsed; 3 tablespoons finely chopped flat leaf parsley; 3 tablespoons finely chopped chives; 2 tablespoons pistachios — finely chopped; 2 green tomatoes — diced; Zest of 1 lime; Juice and Zest of 1 lemon; 2 tablespoons olive oil; Salt; Pepper

By Pascale Beale

Updated March 2026

Dairy-FreeEgg-FreeGluten-FreeMain CourseSide DishSpringVeganVegetarian

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Stuffed Delicata Squash with Forbidden Rice

Photography by Pascale's Kitchen Studio

These beautiful golden squash have a sweet, delicate flavor, a creamy texture, and are entirely edible — yes, skin included. They are also the perfect receptacles for stuffing. In this version, they’re packed with forbidden rice that’s chock full of herbs and pistachios, and have a lively citrus zing.

This is lovely with a spoonful of yogurt or some crumbled goat cheese on top. I like to serve this with a green salad.

Cook with Pascale on her YouTube Channel:
For this recipe click on the image below.

Preparation

1
Preheat oven to 350 degrees.
2
Place the squash cut side up on a baking sheet. Drizzle with a little olive oil and sprinkle with a little salt and pepper. Roast for 30-35 minutes or until a knife is easily inserted.
3
While the squash is roasting, prepare the stuffing. Place the rice in a small saucepan with 1½ cups of water and a pinch of salt. Bring to a boil. Reduce heat to low. Cover and cook for 20-25 minutes or until the rice is tender and the water has been absorbed.
4
Place the cooked rice and the remaining stuffing ingredients in a medium bowl and mix well to combine.
5
Fill the cooked squash with the stuffing mixture. Serve warm.

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Stuffed Delicata Squash with Forbidden Rice

Preparation

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