Autumn-Inspired Stuffed Squash

Autumn-Inspired Stuffed Squash


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This is a meal that fully embraces autumn! Fresh squash stuffed with a tasty mix of quinoa, raisins, walnuts, and sage is rich with flavor, and will surely satisfy everyone's hungry belly.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

6 servings


  • 3 squash
  • 3 T. olive oil
  • 3 C. cooked quinoa
  • 2/3 C. raisins
  • 1 1/2 C. diced red onion
  • 2 garlic cloves, minced
  • 1 C. celery, chopped
  • 1/4 C. white wine
  • 2/3 C. walnuts, toasted and coarsely chopped
  • 1 T. fresh sage, minced
  • 1 1/2 C. red onion, diced
  • 1 tsp. grated orange zest

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Cut the squash in half and scoop out the seeds. Brush each side with olive oil and place the halves flesh side down on a a stove-top pan to grill for about five minutes per side. Set aside when done
Heat two tablespoons of olive oil in a saute pan, and add the onions and 1/2 teaspoon of salt. Saute over medium heat until the onions are soft, for about five minutes, then add garlic and celery and saute for another minute. Add wine and simmer until the pan is nearly dry. Combine cooked quinoa, sauteed onions and celery, drained fruit, walnuts, sage, and orange zest. Divide the filling among the squash halves and bake in the oven for about 35 minutes.

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