Fody's Maple Dijon Stuffed Kabocha Squash


Prep Time: 15 minutes

Cooking Time: 20 minutes

Makes 2 servings

Description of Fody's Maple Dijon Stuffed Kabocha Squash

This low-FODMAP stuffed squash is the perfect vegetable side dish to add to your holiday menus, especially if you have guests with unique dietary needs! It’s low FODMAP, vegan, and gluten-free. Plus, it’s only 10 ingredients and super easy to make!

Fody's Maple Dijon Stuffed Kabocha Squash Ingredients:

        Directions for Fody's Maple Dijon Stuffed Kabocha Squash

        Preheat oven to 375F. Line a baking sheet with parchment.

        Cut squash in half (through the stem). Then, cut a small section off the bottoms of each half so that your squash will sit up straight! Remove seeds, then brush insides with 1 Tbsp of Garlic-Infused Olive Oil, salt, and pepper.

        Place squash face side up on baking sheet and transfer to oven for about 40 mins, or until squash is fork tender.

        Meanwhile, cook brown rice according to package directions.

        When rice is cooked, stir in kale, dried cranberries, and remaining 1 Tbsp of olive oil. Season with salt and pepper.

        Remove squash from oven and evenly spoon rice mixture into squash halves. Return to oven for 10 minutes.

        Spread pecans on a separate baking dish and place in oven for 7-10 minutes, or until fragrant (but not burnt!)

        Remove everything from oven. Drizzle Maple Dijon Dressing on top of squash, then garnish with toasted pecans and fresh thyme. Serve and enjoy hot!


        About the Chef


        Carrie Walder

        Carrie Walder, MS, RD is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness, an online resource for home cooks who are passionate about healthy eating, without ever compromising on flavour! Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.

        Carrie's journey with healthy cooking started in 2012, when she struggled with constant digestive issues, a lack of energy, and a sudden bout of acne. In an effort to take control of her health struggles, she spent countless hours teaching herself how to cook more whole foods and found her passion in inspiring others to do the same. In 2014, she packed up her life in Canada and moved to NYC to go back to school to study the field of nutrition!

        Carrie holds her Master's of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie's recipes on her BlogInstagramPinterest, and TikTok.

        Her top 5 favourite Fody products: Shallot-Infused Olive Oil, Maple BBQ Sauce, Vegan Bolognese, Mild Salsa and Taco Seasoning.

        Shop Fody Products Used In This Recipe