There is just something about photos of stuffed squash that draw me back instantly to fall and fill my heart and soul with warmth, make me think of holidays and family, and imagine a kitchen filled with love and flavor.

This recipe is one of my favorites, because it’s kind of a grab bag of pantry and fridge leftovers that magically work in flavor harmony.

I actually had never tried making stuffed squash before my cousin, Ashley {@balance_with_ash on Instagram} introduced me to the idea, and I’ve been obsessed ever since.


Stuffed Squash


  • 1 butternut squash, cut in half, seeds & guts scraped out {but keep the seeds}
  • 1/2 C brown rice or quinoa
  • 1/2 onion, chopped
  • 1/2 pack baby bella mushrooms {optional whether you like shrooms or not}
  • 1 cup spinach, chopped
  • 1 cup brussels sprouts, washed, rinsed, and cut into fourths
  • 3-4 apple chicken sausages, cubed
  • Everything Flavor God
  • Garlic & Herb Flavor God
  • Black pepper
  • Onion powder
  • Coconut, avocado or olive oil
  • optional: Worcestershire sauce
  • optional: Sriracha sauce, dijon mustard, balsamic vinegar




  1. Wash outside of butternut squash and cut in half. Remove all the seeds and guts. Rinse seeds and set aside on a paper towel to dry. Preheat oven or toaster oven to 425 degrees F. Lightly coat squash halves with oil of your choice, and a mixture of sprinkling the seasonings above atop. Place face down on stick-free foil, and cook about 20 minutes, or until squash is soft and fully cooked.
  2. Sprinkle seeds with seasonings above and add to oven. Bake 15-20 minutes, or until golden brown and crunchy.
  3. Cook brown rice or quinoa, and when done, set aside
  4. Chop Brussels sprouts in halves or quarters and sautee in pan with coconut or olive oil and seasonings. When al delete, chop onion and chop baby bells. Add 2 tablespoons coconut or olive oil and sauté until browned and Brussels are cooked. Sprinkle a couple shakes of everything flavor god + black pepper atop. Can also add 3 teaspoons Worcestershire sauce {optional}. Once browned, add cup of spinach and cook until it’s wilted. Remove from pan and set aside.
  5. Cube chicken sausage and sauté until fully cooked. Add to Brussels + onion + spinach + baby bellas
  6. When everything is cooked, add veggie mix to rice/quinoa, and add chicken sausage. Optional, add toasted seeds or serve on the side
  7. Scoop mixture into cooked halves of butternut squash, serve, and enjoy!
  8. Top squash with a swirl of Sriracha and/or a few drops of dijon mustard + balsamic



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