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Our standard is simple: No antibiotics, ever.

We believe animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Macadamia Stuffed Squash

Macadamia stuffed squash

Thanks to Amie V. from NY who won the Applegate 2010 Recipe Challenge for submitting this tasty recipe for “Macadamia Stuffed Squash.”

Serves 4 | Total Time: More Than 60 Mins

Ingredients

  • 4 small acorn squash, halved and seeded
  • 2 cups wild rice, cooked
  • 3 tablespoons balsamic vinegar
  • 4 cups whole grain bread cubes
  • 2 tablespoons olive oil
  • 3 cups mushrooms, sliced
  • 1 teaspoon dried cilantro
  • 1/3 cup dried cranberries
  • 1 teaspoon dried basil
  • 2 cups yellow onions, chopped
  • 1/2 cup vegetable broth
  • 1 cup macadamia nuts, finely chopped
  • 3 tablespoons freshly squeezed orange juice (from a small orange)
  • 1/2 teaspoon orange peel zest
  • Dash of sea salt and pepper, to taste
  • 8 slices Applegate Natural Probiotic Yogurt Cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. On a baking pan, drizzled with olive oil, place squash halves cut side down.
  3. Add 3/4'' of water and bake for 45 minutes or until tender.
  4. In a large pot, sauté onions and mushrooms in the olive oil; cook for 2-3 minutes.
  5. Slowly add spices and vegetable stock.
  6. Cover and cook for 10 minutes.
  7. Slowly add orange juice, balsamic vinegar and bread cubes; sauté for another 4-6 minutes; remove from heat.
  8. Add in macadamia nuts, dried cranberries, basil, cilantro, orange zest, sea salt and pepper; mix well.
  9. Fill each baked squash half with cooked wild rice, then macadamia nut filling.
  10. Top each squash half with a slice of Applegate Natural Probiotic Yogurt Cheese.
  11. Return stuffed squash to the oven to bake for another 20 minutes. Enjoy!

[Warning: Due to CPAG (Chef Picking at Ingredients) Syndrome, you may find it necessary to purchase more macadamia nuts than will actually be used in this recipe.]