One of my fave Trader Joe’s finds is their frozen cauliflower. All the hard work is done for you! Anything that can save me time in the kitchen I am all for! So when I saw I had it hanging in my freezer I knew it would go great with this recipe. Truth be told, most of my recipes are created by going through my fridge or freezer to see what I can use up. With it being Fall I always have some sort of squash on hand too. Below are some of my variety of squash recipes!
Next, I used up leftovers from dinner the previous night which was purple sweet potatoes and broccoli with cranberries drizzled with lemon olive oil. (you can just use regular olive oil with a splash of lemon) The stuffing is the easy part, the cutting of a butternut squash should be an Olympic sport! First, be sure to have a sharp knife and get ready to break a sweat. I have looked up tons of ways to cut squash and it seems they are all similar with no real easy way. (unless you purchase them pre-cut which I do often!) I find heating it up in the microwave for a bit helps soften it a little before cutting.
Once you have it cut in half, scoop out the seeds. Then drizzle with olive oil and season with salt & pepper. Place the squash cut side down on a baking sheet and bake at 425f for about 40 minutes until soft. I like to scrape more of the inside out and add the flesh to my stuffing mix. This way you have a more even space to stuff with. Like with all my recipes, this one is versatile so switching up the stuffing mix is encouraged. You can use regular rice, different veggies, nuts, a sprinkle of cheese or even pumpkin seeds are all great options.
If you plan to prep these to eat later, store the stuffing separately. Ans if you have extra stuffing, that’s great for another leftover meal! If you try this recipe be sure to share with me and tag me on Instagram, Facebook, and Pinterest when you do! I love to see your creations! Check out my homepage for more simple healthy recipes!
Cauliflower Rice Stuffed Squash
- 1 Butternut Squash (sliced in half)
- 1 cup cauliflower rice (or any rice)
- 1 medium sweet potato (purple optional) chopped
- 1 cup brocolli florets
- 1/4 cup dried cranberries
- 4 tbsp. olive oil (divided)
- 2 tbsp. lemon juice
- salt & pepper to taste
- Preheat oven to 425f. Line a baking sheet with foil and spray with nonstick cooking spray.
- Use 1 tbsp olive oil to brush over the sliced squash (I brush all over) Sprinkle with salt & pepper. Place face down on baking sheet and cook 40-45 minutes. Should be soft once done.
- While the squash is cooking you can cook the sweet potato and broccoli. Spread out on a separate baking sheet, toss with 1 tbsp oilve oil and sprinkle with salt & pepper. Cook 20-25 minutes, tossing halfway through.
- Prepare rice according to package directions.
- Once veggies are done add to large bowl with rice. Toss with remaining olive oil and lemon juice. Adjust seasings as desired.
- Stuff squash with equal parts of stuffing and sprinkle with cranberries.
- Enjoy! Leftover stuffing can be stored inthe fridge for 3-4 days.