Stuffed Avocado Squash

Stuffed Avocado Squash

Prep Time


Cook Time



Stuffed Avocado Squash

Recipe courtesy of the Kitten Lounge.

This recipe is a wonderful way to start the fall season.


  • 5 avocado squash (cut the avocado squash in half and spoon out the middle)
  • 1.5 pounds to 1.75 pounds fresh ground meat (beef, pork and veal)
  • 1/2 cup basmati rice
  • 14 ounce can organic diced tomatoes
  • 2 tomatoes
  • 10 cloves of garlic
  • Celery leaves
  • 2 parsley roots and parsley leaves
  • 1 onion
  • Fresh dill
  • Fresh Thai basil
  • 2 teaspoons brown sugar


  • 1 To make the sauce, sauté on medium to high heat for ten minutes: olive oil, seven garlic cloves, 2 chopped fresh tomatoes, and celery leaves. Continue to sauté and add 14 ounce can of organic tomatoes and 14 ounces of hot water. Bring the mixture to a boil then turn the heat down to simmer. Continue to cook on simmer for about fifteen to twenty minutes, while adding Thai basil leaves, finely chopped squash insides, salt, pepper and two teaspoons of brown sugar. Add water and hot red pepper flakes as needed.
  • 2 To make the stuffing, mix: one finely chopped onion, three garlic cloves, two grated parsley roots, parsley leaves, finely chopped dill, one egg, one half cup of basmati rice, ground meat and salt & pepper. Add a little bit of the sauce to the mixture to bring stuffing to the desired consistency.
  • 3 Load the squash with the stuffing and allow half of the stuffing ball to be exposed above the hollowed out squash. Pour the sauce into a deep aluminum pan. Place the stuffed squash into the pan. Spoon some of the sauce over the stuffed squash. Cover with aluminum foil and cook for one hour at 400ºF. Uncover, spoon some of the sauce over the squash again and cook for 15 minutes at 450ºF. When finished cooking allow the squash to rest and then welcome the autumn season with this delicious meal. Enjoy!


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