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 mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: American, British
Diet: Gluten Free, Vegetarian
Servings: 2 servings
Calories: 510kcal
- 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
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!
- 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.
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