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Celebrating 42 Years of Healthy Living

Stuffed Squash #2

Stuffed Squash #2

Serves 8-10


  • 3 delicata squash or 2 small acorn squash, halved, seeded and pre-baked
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1/2 lb mushrooms, chopped
  • 1 garlic clove, minced
  • 1 celery stalk, chopped
  • 1/2 tsp salt
  • Black pepper to taste
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/4 cup each, walnut pieces, sunflower seeds, raisins
  • 6-8 dried apricots, cut into small pieces
  • 2 tbsp lemon juice
  • 2 cups wild rice, cooked
  • 1 cup (packed) grated cheddar


  1. Pre heat oven to 350°F.
  2. In a skillet sauté onions in olive oil, until translucent.
  3. Add mushrooms, garlic, celery and seasonings and sauté until celery is tender. Set aside
  4. Scoop out about 1/2 of flesh from each squash half and place in a large bowl.  Break into bite size chunks. Be careful to not damage the squash shells.
  5. Mix skillet ingredients and remaining ingredients with the squash chunks, fold gently.
  6. Divide into squash shells and bake until heated through, about 20 minutes.


This dish can be a side dish or a meal in itself.

Make this dish vegan by eliminating the cheese or replacing with non-dairy cheese substitute.


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