You may look at a squash and wonder what exactly you should do with it. Or atleast I do, every single time I buy one. They’re in season at the moment and overflowing at the Farmer’s Market. I love buying them, but then they just sit on the counter, looking festive but without purpose. Well, this year I wanted to make sure to get the ball rolling with my darling looking vegetables (aka botannical fruit) -instead of using them as centerpieces alone. I took the plunge and cut into my spaghetti squash. No turning back once you open it up.
Simple enough, there were pumpkin-like seeds and mush, which I removed. It left a nice cuby hole on both halves of the squash. I decided to fill it. Two fresh apples were peeled and choppped and placed in the hole. Then I drizzled the open faced squash and apples with coconut oil, sprinkled some cinnamon and nutmeg on top, and wrapped them up in foil. I placed them on a baking sheet and into the oven they went. An hour later, baked squash with apple stuffing was ready and our home carried its delectable aroma in every room.
For dinner, I simply scooped out the smooth inside of the squash and served it as a tasty side dish.
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Baked Squash with Apple Stuffing
Serves 4
1 large spaghetti squash, halved with seeds removed
2 apples, peeled and sliced
2 teaspoons of coconut oil
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
- Preheat the oven to 400 F
- Wash and prepare squash and apples.
- Lay the halves of the squash open-faced on a baking sheet.
- Place equal amounts of apple slices in the core of each half.
- Drizzle one teaspoon of coconut oil on both sides.
- Top with a sprinkle of cinammon and nutmeg on both sides.
- Wrap them up separtely in aluminum foil, place them on the baking sheet and into the oven.
- Bake for 1 hour. Remove from oven and open up the foil using oven mittens.
- Transfer to a serving platter. Serve as a yummy side and enjoy!
Emily Smith is the Editor of The Best of This Life who has been writing and creating simple, delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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What a tasty way to prepare squash! I love apples and squash together!
Brilliant! This sounds absolutely brilliant! (And healthy…)
simple yes, but yum. I love squash. it’s my favourite part of fall.
x
shuhan (http://mummyicancook.blogspot.com)
holy wow Emily, i can even see the steam coming off that amazing dish!
i can’t quite relay how intense we are in our house when it comes to squash, it’s almost sacred okay! like seriously, KASA sits in wait for a food network show that includes it in a recipe and then takes notes like a demon on speed!!!! for real. he is hooked on teevz chefs and has started to make meals for me just because he’s seen something awesome he’s gotta share. it’s actually quite incredible but now maybe it’s my turn. this looks do-able and totally delish!!!! love the coconut oil infusion, yum! xo
http://www.heartedgirl.com/
Hahahaa, that’s hilarious! I guess you guys would love this recipe then!! 🙂 I just bought a squash called “MAMA squash” – the name got me, for real. I can’t wait to come up with something creative for it too. Hope you have a WONDERFUL Thanksgiving weekend Lynn xx
It’s quickly becoming one of my favourites too 🙂
Thanks Ms. Movita 😉 Hope you are enjoying a great Thanksgiving!
I’d never had the two paired before – only sweet potatoes and apples, so I thought it would be similar to that…. loved it!
YUM! Butternut squash is one of my favorites this time of year! I never thought to try them with apples! Thanks for sharing the recipe!
Oh, try it! I think if you like squash, you’ll love the pairing 🙂