Red Kuri Squash Stuffing

by Kayla

My son and I were at the grocery store a couple weeks ago. Now, when you shop with a 3 year old it either goes very smoothly or it’s a train wreck. I could anticipate the “train” getting a little unsteady and we hadn’t even made it through the produce section, which is the first thing we go through at our store. I quickly busted out the game of I Spy.

When it was his turn he scanned the area we were in and said, “I spy… Mom, what are those weird lookin’ things?” He was pointing to a big box of assorted squashes that an employee of the store just brought out. I said, “buddy those are different types of squash, would you like to pick one out to try?” Of course, he picked the one I had never seen before, so google came in handy when I got home. 

As it turns out, it was a Red Kuri squash which is considered a Winter Squash. Rachel Ray came in handy with a recipe on how to prepare it that I figured the family would like, but I knew there would have to be a few more flavors in it to please everyone. A quick Pinterest search let me to this recipe for stuffed winter squash, which led to the creation of the combination of the two recipes in my kitchen.

I kid you not, the flavors taste like the stuffing that is served at Thanksgiving! I was pleasantly surprised, and I hope you are too! 

Red Kuri Squash Stuffing

Total Time: 20-22 minutes
Prep time: 5-7 minutes
Cook time: 15 minutes
Serves: 4


  • 1 red kuri squash
  • 2-3 tablespoons of olive oil
  • 2 garlic cloves, minced
  • 1 small onion, chopped
  • 1 pound of ground lean beef, turkey or chicken
  • 2 cups of spinach, washed and roughly chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • water
  • salt and pepper to taste


  1. Scrub the squash well and remove any dirt. Cut the squash in half and remove the seeds. Cut the halves into one inch slices, then cut the slices into about two inch chunks.
  2. Heat a skillet over medium-to-high heat. Add two tablespoons of olive oil followed by the squash. Cook for a few minutes, occasionally stirring. Stir in 1 clove of minced garlic and then add 1/4 inch of water to the skillet and bring to a boil. 
  3. Cover the skillet and reduce the heat to a simmer. Cook the squash until it is tender, about 10 minutes.
  4. While the squash is cooking, heat another skillet over medium heat. Add 1 tablespoon of olive oil. Add the onions and cook until slightly soft, then add spinach and cook until it is wilted, about 1-2 minutes. 
  5. Add the salt and pepper to taste and then add the dried rosemary and dried thyme.
  6. After the squash is tender, remove any standing water that is left in the skillet. Add the ground meat and spinach mixture to the skillet with the squash and mix carefully.
  7. Allow to cool, and enjoy!

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