Thai Basil Fried Rice Stuffed Acorn
Looking for a dish that’s both comforting and creative? This Thai Basil Fried Rice Stuffed Acorn Squash combines the aromatic flavors of Thai basil fried rice with the natural sweetness of roasted acorn squash, creating a delicious harmony of taste and texture. What makes this dish even better is its versatility—you can keep it plant-based or add your protein of choice, from tofu to shrimp or chicken. Perfect for cozy weeknight dinners or as a show-stopping side for gatherings, this recipe offers a healthy, flavorful twist on classic comfort food.
Serves 4
Ingredients
For the Squash:
2 medium acorn squashes, halved and seeds removed
2 tablespoons olive oil
Salt and pepper to taste
Warm water
For the Fried Rice:
2 tablespoons neutral oil (e.g., vegetable or avocado oil)
3 garlic cloves, minced
1 cup cooked jasmine rice (preferably day-old)*
2 tablespoons Thaimee All Purpose Sauce
1 Japanese eggplant, cut into 1 cm thick slices (about 1 cup)
1/2 cup protein (e.g., tofu, shrimp, chicken, or beef)
1/2 cup fresh Thai basil leaves (or to taste)
Instructions
Roast the Acorn Squash: Preheat the oven to 400°F (200°C).
Brush the squash halves with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet. Add warm water to the baking sheet, about ½ cm high. Roast for 30 - 35 minutes, or until the squash is tender.Prepare the Fried Rice: Heat oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant.
Add your protein and cook until browned.
Stir in the eggplant, then add the rice, breaking up any clumps with a spatula.
Stir in the Thaimee All Purpose Sauce, ensuring the rice is evenly coated.
Toss in the Thai basil leaves and stir until wilted. Remove from heat.Assemble and Serve: Flip the roasted squash halves cut-side up. Fill them generously with the fried rice.
Garnish with fresh Thai basil leaves, sliced chili, or a drizzle of sweet chili sauce if desired.
Serve immediately and enjoy!
Pro Tips:
For a healthier option, use brown rice, rice berry, or black wild rice.
Make it vegan by substituting the Thaimee All Purpose Sauce with soy sauce.
Notes:
In this picture, I’ve made it plant-based with cauliflower rice and quinoa.
I love pairing Japanese eggplants or Thai apple eggplants with Thai basil, so it’s my choice of vegetable for this dish. However, sweet bell pepper can also be a great addition.
