Meatless Cranberry and Walnut Stuffed Winter Squash

Meatless Cranberry and Walnut Stuffed Winter Squash


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With this meatless cranberry and walnut stuff squash you experience a whole new way to eat squash. Something that you may have disliked will become a fast favorite with this squash recipe.

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Serving Size / Yield

4 servings


  • 6 small summer squash
  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 C. finely diced onion (optional)
  • 2 C. dried cranberries
  • 1 C. chopped walnuts
  • 3 Tbs. dry bread crumbs
  • 1 lg. egg, beaten
  • 2 Tbs. minced marjoram or basil
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground pepper

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  1. Preheat oven to 375 degrees. 

  2. Slice squash in half lengthwise.

  3. Scrape out seeds.

  4. Slice off the bottoms of the squash.

  5. In a skillet heat butter and oil over medium heat. 

  6. Cook onion until tender (optional).

  7. Transfer to a bowl and let sit until cool.

  8. Stir in cranberries, walnuts, 2 tbsp., bread crumbs, egg, marjoram, salt and pepper until mixed together well.

  9. Spoon mixture into the squash shells and sprinkle remaining bread crumbs over the top. 

  10. Bake for 25-30 minutes until sides are tender. 

  11. Broil for 3-4 minutes until the tops are golden.

  12. Serve up hot and enjoy.

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