Moroccan Pilaf and Vegetable Stuffed Squash (GF)

Enjoy this lovely vegetarian Moroccan Pilaf and Vegetable Stuffed Squash for Thanksgiving, during the holidays, or all winter long! You can also use the pilaf as a side dish on its own any time of the year. Plus, I’ve included how much food to make for large parties to make this the easiest holiday season for you!

When I have vegetarian friends attending my parties, especially at the holidays, I want to create foods that are substantial enough for them to not feel that they are regulated to only eating side dishes. I want them to feel just as special as everyone else at the table.

Creating a vegetable laden Moroccan rice pilaf and serving it in a hollowed out baked squash, makes a very filling dish that is delicious, healthy, and flexible. If you want more servings you can cut each half in half again for more of a side dish serving size. 

This can be a two-for-one recipe. I like to make extra pilaf. Once you’ve filled the squashes, any leftover rice and vegetables can be added to your buffet as a side dish or stored in the refrigerator for meals the next day. If you want, you can add chopped turkey or ham to it when you reheat it, making a single dish main course and a great way to help use up some of the leftover meat.

If you prefer you can adjust the seasonings, taking this dish out of Morocco and heading somewhere else in the world. You can make it as simple or specific as you like.

Another benefit of this recipe is that you can make the components a day in advance and then reheat them before serving, melting the cheese over the top (if your guests care for it) just before serving. I always love anything I can get done a day or two ahead so that I can actually enjoy Thanksgiving and not spend the entire day in the kitchen.

Food and wine pairing can be intimidating if you don’t serve wines often. Vegetarian dishes and poultry traditionally are served with white wines or lighter reds. I like to serve a chilled chardonnay or sauvignon blanc. And for those like me who prefer red wines, look at pinot noir or merlot for lighter options, so that there is something for everyone. 

Typically, you will get about 6 (4-oz) servings out of each 750ml bottle of wine. Expect your guests to consume about 2 to 3 glasses per hour, helping you estimate how many bottles you will need. I always buy a couple extras so we don’t run out! And don’t forget to have non-alcoholic options for the younger folks and designated drivers.

While we’re talking about holiday parties, I thought it would be helpful to have some guidelines on how much to serve to help you with planning! (Thanks to Dummies.com.) Remember that people will want to have small tastes of everything, so dishes will stretch farther when you have a large buffet or many food options.

How Much Food to Plan On Serving for Holiday Meals

• Appetizers before a large meal      6 to 8 pieces per person
• Appetizers without a meal              12 to 15 pieces per person
• Turkey, Chicken, or Duck                1 lb per person (bone-in)
• Roasts (with bones)                         14 to 16 oz per person
• Roasts (boneless)                             1/2 lb per person
• Vegetables as side dishes               3 to 4 oz per person
• Pastas as side dishes                       2 to 3 oz per person
• Potatoes/Yams as side dishes       1 medium per person
• Rice & Grains (cooked)                  1-1/2 oz per person
• Pies                                                     3-inch wedge per person
• Sheet Cake                                        2×2-inch piece per person
• Cheesecake                                       2-inch wedge per person
• Cobbler                                             1 cup per person
• Brownies or bar cookies                1 to 2 per person

Welcome to another edition of ProgressiveEats, our virtual version of a progressive dinner party. This month’s theme is A Vegetarian Thanksgiving hosted by Susan Pridmore of The Wimpy Vegetarian. You’ll love all the recipes that this amazing team has come up. From a delightful dip to serve before dinner, to main courses, side dishes and desserts, there is something for everyone at your holiday table! Make sure you check out the links below the recipe.

The Moroccan Pilaf and Vegetable Stuffed Squash is a beautiful way to treat the vegetarians or gluten-free folks (or vegans if you leave the cheese off) this holiday season, making them feel special. They will be thrilled that you created something specifically for them – it means the world when you have a dietary restriction to have something substantial to safely eat and feel like everyone else at the party and not singled out.

Now get out there and have fun planning a fantastic Thanksgiving and joyous holiday season!!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Moroccan Pilaf and Vegetable Stuffed Squash:

• Squash and Rice Pilaf: Oil, acorn squash, vegetable stock, salt, pepper, turmeric, ras el hanout (opt), cardamom, cumin, chile flakes, onion, garlic, ginger, bay leaf, red bell pepper, carrot, long grain white rice, corn, zucchini, saffron, cilantro or parsley
• Toppings: Shredded Monterey Jack, Colby, or Parmesan cheese, with minced parsley or cilantro, for garnishing

 

PRO Tip: What is the best way to clean out a squash?

Use a heavy-duty metal kitchen spoon to scrape out the squash. It will help cut through the strings, making this part of the job much easier. 

 

PRO Tip:

If you have ever struggled with trying to cut a hard, large squash, like butternut, spaghetti or acorn, I have found that if I microwave it for just a minute or two, it softens the skin enough to make it much easier to cut. You still need a very sharp long knife (preferably a heavy duty one like this one from Wusthoff that I have) to give you enough leverage to get through it. If the knife is long enough, you can carefully press on both ends, maximizing your strength.

 

How to make Moroccan Pilaf and Vegetable Stuffed Squash:

1. Prepare the Squash: Pierce them several times with a sharp knife and microwave for 3 minutes. Cut a thin slice off each end to help them sit flat. Then split the squash in half crosswise (through the equator). Using a heavy-duty spoon, scoop out the seeds and strings. Rub oil over the entire squash, inside and out; lay them cut side down on a baking sheet pan.
2. Bake uncovered, at 350°F (180°C) for 25 minutes. Flip them cut side up; sprinkle lightly with salt and pepper, and bake until tender about 15 minutes longer. Remove from the oven and let cool until you can comfortably hold them in your hand.
3. Make the Pilaf: While the squash is baking, in a saucepan, heat the stock to a boil, then keep hot over low heat.
4. Meanwhile, in a very large skillet, sauté the seasonings, chile flakes, onions, garlic, ginger, bay leaf, peppers, and carrots. Cook until onions are softened, then stir in the rice coating it with the oil and cook, stirring often, until it begins to color, about 8 minutes. Stir in the corn, saffron, and cilantro.
5. Pour in the hot stock and stir once. Cover, reduce the heat to low and simmer for 15 minutes, stir in the zucchini and continue cooking until the liquid is absorbed and the rice is tender, another 5 minutes or according to package directions.
6. Remove from the heat, leaving the lid on and set aside to rest and finish cooking for 10 minutes. Remove the cover and fluff with a fork. If using to stuff the squash, let cool slightly. If serving as a side dish, use immediately.
7. Stuff the Squash: When cool enough to handle, fill with the rice pilaf, mounding it slightly. Place back on the baking sheet pan. Be sure the oven is still at 350°F. (180°C). Sprinkle the top of each stuffed squash with some cheese (leave off for vegan or dairy free) and herbs. Bake uncovered, about 10 minutes until the cheese is melted, the rice is heated through, and the squash is fork tender. Serve immediately or keep warm in a low oven.

 

PRO Tip:

Be sure to ask what your vegetarian guests do and do not eat. Some vegetarians will eat dairy and/or eggs, others will not. A few will eat some seafood. It would be a shame to create a special dish and have them unable to eat it because you used an ingredient they can’t have.

 

PRO Tip: What is Ras el Hanout seasoning? 

Ras el Hanout is a wonderful blend of seasonings that often contains cinnamon, cumin, coriander, allspice, salt, pepper, and ginger. Some versions have many more ingredients, helping to create a bold, aromatic spice blend that is delicious. I offer you the option to leave it out if you don’t have it, but it adds depth of flavor and interest that is intriguing. If you want to make your own, here is a recipe from The Spruce Eats for you to try.

 

Recommended Tools (affiliate links; no extra cost to you):

• Large chef’s knife
• Heavy-duty spoon
• Baking sheet pan
• Medium saucepan
• Large, deep skillet

 

Gluten-Free Tips:

When making this stuffed squash, watch the stock and seasonings for possible gluten. If you have any doubts, make your own from vegetable scraps, cooking them down to make a beautifully flavored broth. Just avoid using cauliflower or broccoli – they will make your broth taste too strongly of a single vegetable. 

The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people some wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!

 

 

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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Nov 2015. The article was updated in 2024.