Goji Berry Sundried Tomato Stuffed Squash

by Edward Daniel

Goji Berry Sundried Tomato Stuffed Squash is one of those hearty dishes that is full of flavours and textures. What I adore about this dish is sweet taste of the goji berries and squash that melds well with the salty sundried tomatoes. Perfect for a Winter’s day.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg pumpkin
  • 2tbs coconut oil
  • 50g short grain brown rice
  • 15g goji berries
  • 50g sundried tomatoes, rehydrated and chopped
  • juice of ½ lemon


  1. Preheat oven to 170 degrees Celsius.
  2. Place the pumpkin in a baking trying. Baste the pumpkin with the oil. Roast in the oven for about 30 minutes. Remove and set aside. Switch off the oven.
  3. In the meantime, cover the rice with filtered water. Bring to the boil and simmer for about 30 minutes. Top up with boiling water as necessary. Strain any excess water after cooking.
  4. In a large bowl mix together the rice, goji berries, tomatoes and lemon. Leave to one side.
  5. Slice off the top of the pumpkin and remove the seeds inside. (You can retain the seeds for toasting).
  6. Place the rice mixture in the pumpkin cavity. Place the top of the pm. Leave in the oven to keep warm until ready to serve.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.