Enjoy a fall veggie blast of flavor with this vibrant and exquisitely flavored stuffed stuffed butternut squash dish.
Preheat oven to 400ºF. Cut each butternut squash in half lengthwise and scrape out seeds with a spoon. Brush with oil; season with 1/2 tsp each salt and pepper. Place squash halves cut side down on parchment paper-lined baking sheet.
Bake for 45 to 60 minutes or until tender; let cool slightly. Using a large spoon, scoop out pulp, leaving a 1-inch border all around. Chop pulp; set aside.
Meanwhile, melt butter in a large saucepan set over medium heat; cook onion and garlic for 4 to 5 minutes or until softened. Add pork, celery, bell pepper, apple, thyme, and remaining salt and pepper; cook for 5 to 8 minutes or until pork is browned and vegetables are softened.
Stir in rice and broth; bring to boil. Cover and cook for 15 to 20 minutes or until rice is tender, pork is cooked and most of the liquid is absorbed. Remove from heat; cover and let stand for 5 minutes.
Fluff rice mixture with a fork; mix in reserved squash, Parmesan, olives and raisins. Divide rice mixture among squash shells; top with Monterey Jack, pumpkin seeds and green onions.
Place stuffed squash on large parchment paper-lined baking sheet; bake in 400˚F oven for 15 to 20 minutes or until cheese is golden and filling is heated through. Garnish with parsley.
Roast butternut squash seeds if desired. Wash seeds, removing any stringy pulp attached to them. Spread in a single layer on a paper towel-lined baking sheet. Let stand for 1 to 2 hours or until
completely dry. Toss with a bit of oil and sprinkle with salt. Spread in a single layer on baking sheet; bake in 325˚F oven, stirring occasionally, for 20 to 30 minutes or until golden and crisp. Let cool completely. Store in an airtight container for up to 1 week.
We love a good stuffed veggie recipe and if you’re looking to try something new and are a fan of a sweet and savory combo, this Jasmine Rice & Apple Stuffed Butternut Squash recipe is sure to be a fast-favorite. Made with fragrant Mahatma® Jasmine Rice, cheese, and ground pork, these veggie-packed stuffed squashes bake to tender perfection for not only a lovely and colorful presentation but for a dish that’s full of sweet and savory flavor. Perfect as a shareable meal, your family or guests will be sure to love this flavorful, fall-inspired meal.
Stuffed vegetable recipes are an easy and delicious way to incorporate more veggies into yours and your family’s diets and a great way to explore new flavors. And the great thing is that there are a lot of options! Some of the veggies that are great for stuffed vegetable recipes are most larger peppers, tomatoes, mushrooms, squash, zucchini, and eggplant. Choose your favorite meats, rice, other small or chopped veggies, cheeses and/or a complementing sauce and you have all you need for a tasty stuffed veggie dish.
Get creative and put your own recipe together, or start with some of our favorites like these Jasmine with Red & Wild Rice Stuffed Portobello Mushrooms or these Rice & Turkey Stuffed Peppers.
Substitute acorn squash for butternut squash, if desired, or use summer squash like zucchini if butternut squash is not in season.
Add 4 slices cooked and crumbled bacon to stuffing if desired.