Stuffed Kabocha Squash

with Pecans, Tomatoes, Raisins, and Rice


  • 1 kabocha squash or acorn squash
  • 1 cup long-grain rice (cooked)
  • 1 cup diced fire-roasted tomatoes
  • 1/2 cup pecans
  • 1/4 cup raisins
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon chipotle
  • 1/8 teaspoon cinnamon


  • Cut the squash in half through the stem end and scrape out seeds and goop. Put cut-side down on a microwave-safe plate. Cover with a sheet of waxed paper and microwave on high until the orange flesh is fork-tender, about 8 minutes.
  • Roughly chop the pecans and mix remaining ingredients in a microwave-safe bowl.
  • When squash is done, take it out and cover it and the waxed paper with a clean towel to keep it warm. Microwave the filling on high until hot (about 4 minutes).
  • Spoon filling into squash and top with a pecan half and serve hot.

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