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rice stuffed butternut squash on a wooden board next to a small bowl of tahini with a spoon in it.
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5 from 1 vote

Rice Stuffed Butternut Squash

This butternut squash stuffed with rice, pistachios and herbs makes a perfect weekend dinner recipe for all the family. Vegetarian, gluten-free and low histamine. Serves 2 generously.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, British
Diet: Gluten Free, Vegetarian
Servings: 2 servings
Calories: 510kcal
Author: Claire

Ingredients

  • 1 medium butternut squash
  • 2 teaspoon olive oil divided
  • ½ cup rice cooked
  • ½ red bell pepper sliced into small pieces
  • ¼ white onion diced
  • 1 garlic clove diced, optional
  • ½ fresh mozzarella ball torn into small pieces
  • 1 tablespoon pistachio nuts crushed
  • 1 teaspoon pumpkin seeds
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • pinch salt
  • pinch black pepper optional

For the tahini dressing

Instructions

  • Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
  • Slice the squash lengthways, and slice a small sliver off the bottom so the squash can sit flat on the tray. Remove the seeds. Score the squash, drizzle with 1 teaspoon of olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes until softened.
  • While the squash is baking, cook your rice unless you have already done so.
  • Pour 1 teaspoon of olive oil into a pan and then add the onion and garlic. Fry on a low heat for 4-5 minutes until softened. Add the bell pepper and herbs. Cook for a further 4-5 minutes. Then add in the rice, mozzarella, pistachios and pumpkin seeds and stir to combine.
  • Remove the squash from the oven, and once cooled enough to handle, scoop out the centre of the squash. Cut into ½ inch chunks (roughly) and add to the pan with the rice. Stir to combine and then spoon into the centre of the squash.
  • Carefully(!) place one of the halves of the squash onto the other and tie with kitchen string in a couple of places. Return to the oven and bake for a further 15-20 minutes.
  • While the squash is cooking make a simple tahini sauce by combining the tahini and water and stirring well until it forms a sauce. Sprinkle with a little sweet paprika.
  • Plate up your squash, and drizzle with the tahini sauce. Serve immediately and enjoy!

Notes

  • Be careful when slicing the squash so that you don't pierce through the skin.
  • Use kitchen string that is safe to be used in the oven.
  • Be sure to use sweet paprika rather than hot or smoked paprika if you follow a low histamine diet.
  • Use more herbs if you like a stronger flavour.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic which scores 1. The SIGHI list states that it is usually well tolerated in small amounts after cooking.
  • black pepper, which scores 2.
  • sesame (for the tahini), which scores 1.
 

Nutrition

Calories: 510kcal | Carbohydrates: 89g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 0.2mg | Sodium: 27mg | Potassium: 1587mg | Fiber: 10g | Sugar: 10g | Vitamin A: 40842IU | Vitamin C: 119mg | Calcium: 238mg | Iron: 5mg