Stuffed Squash

Makes 6
Prep 15 m
Bake 30 - 35 m
Cook 20 m
Bake 15 m



  1. 1 of 2 Heat oven to 400 degrees F. Coat jelly-roll pan or baking pan with sides with nonstick cooking spray. Brush cut sides of squash with total of 1 tablespoon maple syrup. Place squash, cut side down, on pan.
  2. 2 of 2 Bake in 400 degree F oven for 30 to 35 minutes or until fork-tender.


  1. 1 of 4 In nonstick skillet, toast walnuts over medium heat until fragrant, 3 minutes. Transfer to plate.
  2. 2 of 4 In same skillet, heat oil over medium-high heat. Add onion and celery; cook 3 minutes. Add apple, raisins, bulgur, broth, salt and cinnamon. Bring to a boil. Lower heat to medium; cover. Simmer 12 to 15 minutes or until bulgur is tender and liquid is absorbed. Stir in walnuts.
  3. 3 of 4 Reduce oven temperature to 375 degrees F. Turn squash halves, cut side up. Fill each squash with about 1/2 cup stuffing. Drizzle with remaining syrup.
  4. 4 of 4 Bake in 375 degree F oven for 15 minutes or until stuffing is heated through and tops are glazed with syrup. Makes 6 servings.
Nutrition Information for Stuffed Squash
Servings Per Recipe: 6
Per Serving: 253 kcal cal., 434 mg sodium, 10 g fiber, 1 mg chol., 10 g Fat, total, 44 g carb., 4 g pro., 1 g sat. fat