Baked Butternut Squash Boats with Rice and Veggie Filling

Name: Baked Butternut Squash Boats with Rice and Veggie Filling
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 0.5 cup Basmati Rice; 6 whole Brussels Sprout; 1 whole Butternut Squash; 5.17 oz Garbanzo Beans; 0.5 tsp Ground Turmeric; 2 whole Minced Garlic; 1 whole Sliced Carrots; 0.25 cup Soy Milk; 3 tbsp Tamari

Dinner 🍽️Lunch 🥪 Fusion High-Protein 💪Sugar-Free Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Anti-Inflammatory Halal 🕌Kosher ✡️Comfort-Food Clean Eating

Baked Butternut Squash Boats with Rice and Veggie Filling feature tender, caramelized squash packed with fluffy basmati rice, Brussels sprouts, carrots, and garbanzo beans. A soy milk, tamari, garlic, and turmeric blend ties everything together with a gently savory, umami-rich finish. Serve as a cozy vegan centerpiece for dinner or a hearty fall gathering.

Prep30 mins
Cook1 hr 25 mins
Serves2
DifficultyMedium

1

Preheat the oven to 400 degrees F (205 degrees C). Set the squash in a baking dish with one inch of water, and cover it with foil.
2

Bake the squash in the preheated oven for 1 hour, or until the flesh is easily pierced with a fork. Keep it warm.
3

In a saucepan, bring water to a boil. Add the rice and stir. Lower the heat, cover, and simmer for 20 minutes.
4

Meanwhile, put the Brussels sprouts, carrots, and garbanzo beans in a skillet over medium-high heat. Mix the soy milk, tamari, turmeric, and garlic together, then add to the skillet and toss to coat. Cover and simmer for 20 minutes, or until tender. Add a little water or more of the soy-tamari mixture as needed to keep it from drying out. Combine the rice with the vegetable mixture, then scoop it into the squash. Serve with additional tamari and season to taste. Enjoy!