Stuffed Butternut Squash with Brown Rice, Mushrooms & Pumpkin Seeds

This warm, earthy dish is one of my favorite fall/winter comfort meals. It's filling in a good way, balanced, and full of texture. Each bite delivers smoky sweetness from the roasted squash, savoriness from the mushrooms and onions, and a satisfying crunch from the pumpkin seeds. It’s simple, nourishing, and entirely plant-based.

 Ingredients

For the roasted squash:

• 1 medium butternut squash, washed and sliced in half lengthwise
• 1 tbsp olive oil or coconut oil
• ½ tsp pink Himalayan salt
• ¼ tsp cracked black pepper
• ½ tsp smoked paprika
• ½ tsp dried rosemary
• ½ tsp Mrs. Dash (or your favorite salt-free seasoning blend)

For the filling:

• 1 tbsp coconut oil
• ½ cup diced onions
• ½ cup diced bell peppers
• ½ cup sliced portobello mushrooms
• 1 cup cooked brown rice or quinoa
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp sea salt (to taste)
• Dash of cayenne or chili flakes (optional)

For topping:

• 1 tbsp ground flaxseed
• 1 tbsp raw pumpkin seeds

Directions

1. Prep the squash:
   Wash the outer skin of your butternut squash and carefully slice it in half lengthwise. Scoop out the seeds (don’t throw them away!). Lightly oil and season the insides of the squash with salt, pepper, smoked paprika, rosemary, and Mrs. Dash.
2. Roast the squash:
   Place the halves face-down on parchment paper and roast in a preheated oven at 400°F (200°C) for 25 minutes. Halfway through, gently poke holes in the back of the squash to help it cook evenly. Continue roasting until the flesh is soft and the skin begins to wrinkle.
3. Toast the seeds:
   While the squash bakes, rinse the seeds you scooped out earlier. Pat them dry, season lightly, and roast them on a separate tray for about 10–12 minutes, until crisp and golden.
4. Make the filling:
   In a saucepan, heat coconut oil over medium heat. Add onions, peppers, and mushrooms, and sauté until tender and fragrant. Add your seasonings, then stir in the cooked brown rice or quinoa. Mix well and let everything marry together for 3–5 minutes.
5. Assemble:
   Once the squash is roasted and tender, turn it face-up and fill the hollowed centers with your mushroom-rice mixture. Sprinkle with ground flaxseed and pumpkin seeds.
6. Serve:
   Serve warm as a nourishing main dish. It pairs beautifully with a side of sautéed greens or a light kale salad.

Holistic Health Tip from Coach Sabina

Butternut squash is rich in beta-carotene, a precursor to vitamin A that supports skin, vision, and immune health. Combined with flaxseed for omega-3s and pumpkin seeds for magnesium, this dish becomes a complete powerhouse for fall wellness.