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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

60 min.

180 min.

240 min.



The Ultimate Stuffed Vegetarian Dish

Tired of fake meat substitute for your vegetarian entreés? Are you that vegetarian that wishes for just once to share a holiday meal with family that did not involve a smattering of various veggie platters and tofurkey? Well here is the answer to your vegetarian conundrums for family get togethers over the holidays. 


1 cup pecans
1 zucchini
1 small eggplant
1 butternut squash
1 fennel bulb
2 garlic cloves, divided
1 large onion, grated/minced
2 oz. of dried porcini mushrooms(rehydrated in 1/4 cup of hot water)
1 tablespoon olive oil
4 sprigs of thyme
1 cup (2 sticks) unsalted butter
1/2 teaspoon red pepper flakes
2 tablespoons Steens cane syrup
2 large eggs
1 cup finely grated Pecorino
1/2 cup fine plain breadcrumbs
6 tablespoons coarsely chopped parsley, divided
1 cup of minced spinach or basil leaves
1 tablespoon fresh lemon juice


1Preheat oven to 350 degrees. Slice lengthwise the butternut squash and scoop out the seeds and threads (leave most of the flesh inside.)
2Roast your pecan in the oven and then chop once cool. Put to the side.
3Cut zucchini and eggplant lengthwise and place the filling for both in a large bowl. Chop onions and fennel. Add them to the bowl with the breadcrumbs, a pinch of salt, and mushrooms. Stir well until incorporated. Add to a blender and pureé. Add olive oil to a large skillet or pot and cook over medium-high heat until hot and slightly brown, take off heat and place aside. Add eggs, pecorino, parsley, and breadcrumbs. Stir well.
4Make your Steen's butter by heating butter, garlic, red pepper and thyme sprigs on low in a small sauce pan. Once melted and stirred well -- let cool. Brush inside of squash, zucchini, and eggplant.
5Begin assembly- add a couple tablespoons of veggie pureé to inside of squash, then add one of the zucchini sides, add a couple tablespoons of veggie pureé, and then add one side of the eggplant with veggie pureé. Do the same for the other halves of each vegetable.