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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.”



  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.]