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Vegetarian Tex-Mex Stuffed Squash

Stuffed squash is one of our favorite meals during the summer months when the garden is overflowing with different squash varieties. This vegetarian stuffed squash recipe has a Tex-Mex flare that my children love, especially when we use scallop squash but you can use whatever summer squash, zucchini (courgette) or delica squash you happen to have.

white scallop squash growing in garden

We had never seen scallop squash until we moved to this area. The first time someone gave us some, it was a little overgrown and the skin was a little hard. I didn’t think it would sauté very well because of the skin and I’m a little too lazy to peel squash. So we cut it up, battered it and fried it. oh, yeah, it was good! But since we try to reserve our fried food calories for okra I knew I would have to figure out another way to cook it.

A couple of years ago I found several stuffed squash recipes and mixed them up and adapted them to our taste. Last week we harvest enough white squash to make stuffed flying saucers (as my children like to call them.)

How to make vegetarian stuffed squash

I like to make the rice ahead of time, I usually make a pot of rice on the weekend to use throughout the week. This cuts down on the prep time when I’m making these for dinner. Although most of the time it takes to make stuffed squash is hands-off time.

For the black beans I use home canned beans but you can certainly use store bought, just buy the unseasoned ones.

You can play with the amounts of beans and rice, if you want more beans and less rice, just make the adjustments. I think having 6-8 total cups of beans and rice mixture is a good amount to serve 8 people.

We like to use scallop squash for stuffed squash but you can use any squash you have. If you use a summer squash you can eat the skin and if you use winter squash, like acorn squash, you won’t eat the skin because it will be too tough.

Vegetarian stuffed squash ingredients

8 small scallop squash (or 4 zucchini cut in half)
2 cups cooked black beans
4 cups cooked brown rice
1 cup salsa (or more)
1 Tbsp. cumin
salt, pepper and cilantro to taste
grated cheddar cheese

Vegetarian stuffed squash directions

Cut the top off the white squash – not all of it just about  a 3-4 inch circle. Use a spoon to scrape the seeds out.

In a pan, combine beans, rice, salsa, cumin, salt, pepper and cilantro (optional – if you like it). Heat up the mixture until hot but not boiling.

Stuff the squash with mixture and place in a baking dish or on a baking sheet.

Bake at 350F for about 45 minutes and then top with cheese and cook for another 10 minutes or until squash is soft.

To make this dairy free or vegan, substitute regular cheddar cheese with dairy free or vegan cheese.

Enjoy!

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Yield: 8 servings

Vegetarian Stuffed Squash

Stuffed squash is an easy vegetarian dinner that is a great meatless option for weeknights and is filling enough that your family won't notice that it's meatless.

Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 8 white squash
  • 2 cups cooked black beans
  • 4 cups cooked brown rice
  • 1 cup salsa (or more)
  • 1 Tbsp. cumin
  • salt, pepper and cilantro to taste
  • grated cheddar cheese

Instructions

  1. Preheat oven to 350F
  2. Cut the top off the white squash - not all of it just about  a 3-4 inch circle. Use a spoon to scrape the seeds out.
  3. In a pan, combine beans, rice, salsa, cumin, salt, pepper and cilantro (optional - if you like it).
  4. Heat up.
  5. Then stuff the squash with mixture.
  6. Cook for about 45 minutes then top with cheese and cook for another 10 minutes or until squash is soft.

Notes

You can save time by cooking the rice ahead of time. I like to cook a pot of rice on the weekends to use throughout the week.

To make this dairy free or vegan, substitute regular cheddar cheese with dairy free or vegan cheese.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 235Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 331mgCarbohydrates: 43gFiber: 8gSugar: 6gProtein: 9g

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