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Celebrating 42 Years of Healthy Living

Stuffed Squash

Stuffed Squash

Serves 8


  • 1 winter squash, medium or 2 small
  • 2 Tbsp oil (or butter)
  • 1 cup onion, minced
  • 1/2 lb mushrooms, finely diced
  • 1 or 2 cloves of garlic, crushed
  • 1 stalk of celery, minced
  • Black pepper to taste
  • 1/4 cup walnut, crumbs
  • 1/2 tsp sage, rubbed
  • 1/2 tsp thyme, rubbed
  • 2 Tbsp lemon juice
  • 1/4 cup sunflower seeds, raw and hulled
  • 1/4 cup raisins
  • 2 cups short grain brown rice, cooked
  • 6-8 dried apricots
  • Options:

1 cup grated cheese or cheese substitute



  1.  Pre-heat oven to 400 F
  2.  Halve squash and scrape out the seeds
  3.   On a baking tray turn squash skin side up and bake until skin is shiny smooth and a fork can just pierce the skin.
  4. Take out to cool and reduce heat to 350 F.
  5. Meanwhile, sauté onion in oil or butter until translucent.
  6. Add mushrooms, garlic, celery, and seasonings and sauté for another 10 minutes.
  7.  Stir in remaining ingredients. Taste and adjust seasonings if needed.
  8.  Fill squash halves with mixture and bake for 20-30 minutes, until heated through. Serve.


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