Recipes - 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


  • 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

Printable Shopping List


  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.]

Print This Recipe