Sunday, January 10, 2010

Comprehensively Stuffed Squash

Ah, thank you once again Mollie Katzen for enlightening me with another healthy entree.  New Year (New Decade... New Spring Break Cruise...) new healthy recipes.  Don't worry - there will still be cookies and other baked treats, but I will try more on entrees and healthy sides.

This stuffed squash was actually used in a bartering of services.  My friend Zack would cut my hair if I cooked him something for dinner.  In my opinion, this is a win-win situation; I got a haircut and some new material for my blog!  I only gave one half of the squash to Zack and the other half I gave to Cody and Jake over at 505 for dinner.

A note of this recipe:  I halved the recipe because I only had one butternut squash to stuff, but I found out that there was still a large amount of stuffing that couldn't fit into the squash... and I even omitted the mushrooms (I can't eat mushrooms - ironic considering I'm vegetarian).

Comprehensively Stuffed Squash
Adapted from Mollie Katzen's The Moosewood Cookbook

  • 2 medium-sized winter squash, halved and baked
  • 2 Tbs. Olive Oil
  • 1 cup onion, minced
  • 1/2 lb mushrooms, minced (I didn't use mushrooms)
  • 1 large clove garlic, minced
  • 1 stalk celery, minced
  • 1/2 tsp. salt
  • black pepper to taste (use lots!)
  • 1/2 tsp.sage
  • 1/2 tsp. thyme
  • 2 Tbs. lemon juice
  • walnuts, minced (optional)
  • 1/2 cup sunflower seeds
  • raisins (optional)
  • 2 cups bread crumbs (from GOOD bread)
  • 6 to 8 dried apricots


  1. Melt the Olive Oil in a large saucepan. Add the onion and cook over medium heat until the onion becomes translucent (about 5 min.)
  2. Add the mushrooms, garlic, celery and seasonings - cooking until everything is tender (about 10 min.)
  3. Mix in the remaining ingredients.
  4. Spoon into pre-baked squash halves and bake at 350o F. (about 20-30 minutes.)

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