Cauli-Rice Tabbouleh Stuffed Squash



4 small Sweet Dumpling Squash (can substitute almost any type of squash, just keep in mind shape and size with regards to cooking instructions. )

1 large cauliflower

Chopped Parsley (as much as you’d like)

1 pint halved Cherry tomatoes

1 lemon (juice and zest)

3 TBS Extra virgin olive oil

Dash of Pink Himalayan Sea salt

Crumbled Feta Cheese for topping *Optional*

3 chopped sweet bell peppers (I used one red, one orange, one green) *Optional*

Ghee (Purified butter), or regular butter/oil, for coating squash *optional*

Cinnamon, coriander & other pumpkin pie spices *optional*



Wash all produce

Preheat oven to 425F

I’m a huge fan of NOT cutting squash while it’s super difficult, so I like to roast the whole thing first and take it out half way through and then cut, de-seed, etc. To do this just poke holes in the squash prior to putting in the oven (similar to poking holes in baked potatoes before baking) so they don’t explode in the oven.

Bake for 35 minutes

In the meantime while the squash is baking, make your cauli-rice tabbouleh


Cut cauliflower florets into pieces and place in food processor. (If you don’t have a food processor, I believe you can still create this recipe with a cheese grater)

Pulse Cauliflower in food processor (or grate with cheese grater) until it reaches a couscous texture. It should only take less than 30 seconds in a food processor, but you might need to pulse in multiple batches. I had a very large cauliflower for this recipe, so I did about 4 batches


Combine cauli-rice with chopped sweet peppers, chopped onion, chopped parsley, extra virgin olive oil, lemon juice, lemon zest, salt, pepper and any other spices you’d prefer,

Mix ingredients together and the tabbouleh is done! Depending on the size of your produce, you’ll probably have extra which you’ll probably agree is a good thing because it’s so delicious all on its own.



After about 35 mins in the oven, remove the squash.

They should now be much easier to cut. Cut off the tops of the squash (separating the bottom of the squash with a little top hat with the stem)

Remove the seeds and guts from the squash

*optional step* Once de-seeded, lightly coat the squash with ghee or butter/oil of your choice,and sprinkle with cinnamon, coriander powder, pumpkin pie spices of your choice

Place de-seeded squash bottoms and tops back in the oven

Bake for an additional 15-20 minutes


Remove from oven

Stuff with cauli-rice tabbelouh

*optional* Top with feta cheese crumbles

Place back in the oven and bake for an additional 10 minutes, or broil 2-3 minutes until feta cheese is golden brown.

Remove from oven and serve. 🙂


Thanks for stopping by! Hope you enjoy this recipe.








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