Vegan Stuffed Squash

Made with veggies from my garden and Mom’s home-made garam masala

6 min readJun 2

Squash stuffed and ready to be put in the oven

I picked up a couple of yellow squash from my garden this morning, and yet more vine-ripened tomatoes. Also a green pepper and cilantro. I decided to make a vegan stuffed squash that I could share with my Mom, who is a vegetarian.

She does eat yogurt on a pretty regular basis and occasionally cooks with ghee, but I don’t like the way the dairy industry treats cows so I’ve been avoiding milk products.

I can get my probiotics from sauerkraut and kombucha instead of yogurt.

I’ve also been eating a lot more veggies these days, because they are full of nutrients that help your body fight cancer. Particularly if you grew them organically in your own garden and harvested them the same day you cook them…

I’d been harvesting a lot of zucchini, tomatoes, peppers, and squashes lately, and wanted to do something different with today’s crop.

This was my harvest from a few weeks back — the tomato had fallen off the plant, so I brought it home, washed it, and let it continue to ripen on the counter

I had never made a stuffed squash before, so I didn’t realize how much work it takes. That’s because there are a lot of little steps.

First you pre-cook the squash.

Mine were small — about 6 inches long — because they are more tender at that size. So I didn’t have to cook them long — I put them in a pot with enough water to cover them, brought the water to a simmer, and let them cook for a few minutes. Then I took them off the heat and gently poked a squash with the side of my spoon. It made a slight indentation, which told the flesh was tender enough.

Then while the squash cooled enough to handle, I got all the other veggies prepared — I finely diced the onion and pepper, minced the garlic, carefully diced a couple of super-red, juicy tomatoes. I wanted to make sure to save and use all of that yummy juice!