Hazelnut and Rice Stuffed Squash with Lemon Tahini Dressing

Prep Time 30 minutes
Cook Time 25 minutes
Servings 2 people
This is my favourite recipe this season. It's pretty simple: all it takes is some seasoned rice with hazelnuts and a beautiful seasonal squash. Drizzle with (my personal favourite) Tahini, and you've got yourself not only a mouth-watering dish, but one that will warm you up after a long cold day.

How It's Made


  • 1 full squash (Butternut or Delicata)
  • One yellow onion
  • A clove of garlic
  • 2 green onions
  • 1/2 cup of basmati rice
  • 1/2 cup of whole hazelnuts
  • 1 teaspoon of zaatar
  • 1 teaspoon of cumin
  • 1/2 cup of flat-leafed parsley
  • A dash of olive oil


  1. Preheat the oven to 350°F. Cut the squash in half, lengthwise. Remove the seeds, and carefully carve out the pulp. Set the pulp aside and bake the squash for 25 minutes.
  2. While the squash is baking, cook the rice in a half cup of water. Bring to a boil, cover and reduce heat. Cook for around 12 minutes and set aside.
  3. Prepare the tahini sauce (see recipe below).
  4. Chop the hazelnuts into large chunks, mince the yellow and green onions and garlic. 
  5. Heat a dash (about a tablespoon) of olive oil in a pot and add the onions, garlic and spices. Cook for about 5 minutes until nice and golden. Add the squash pulp and chopped hazelnuts and cook for an additional 2 to 3 minutes. Chop the parsely.
  6. Remove from heat and add the rice and parsely and stir. Use this to stuff your squash (that should be finished baking by now).
  7. Serve with the tahini dressing or with your favourite grated vegan cheese.

How It's Made: Lemon Tahini Dressing


  • 1/4 cup of tahini
  • 1 tablespoon of lemon juice
  • A dash of olive oil
  • Sea salt and fresh ground pepper to taste
  • One clove of garlic
  • 1/4 cup of water


  1. Grate the garlic clove and mix all ingredients together.
  2. Add a tablespoon of water at a time if the dressing is too thick.
  3. Adjust seasoning to taste.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


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