Satisfy your cravings with four festive squash recipes while styling up your table with veggie vase decor! 

Veggie Vases>>>


Choose squash that are suitable for an individual serving size. Cut the squash in half, scoop out the seeds, stuff and brush the exposed flesh with oil or butter to prevent it from drying out. Pre-cook the squash cut-side down on a greased baking sheet at 350 degrees for about 45 minutes to an hour. Cover pan with foil for the first 35 minutes to prevent the skins from drying and cracking. 


1 onion, chopped

1 celery stalk, chopped

1 clove garlic, minced

1 tart apple, chopped

2Tbsp. butter

1 cup bread crumbs or

cooked brown rice

1/2 cup dried apricots,


1 cup pecans, chopped

1/2 cup assorted dried fruits

1/2 tsp. salt

1/4 tsp. each dried thyme,

sage, oregano and

ground black pepper

Saute the onion, celery, garlic

and apple in the butter. Stir in

remaining ingredients and seasonings.

If mixture seems dry,

moisten it with chicken stock

or water. Stuff the squash and

bake 20 minutes or until tender.


1/2 lb. ground lamb

11/2 to 2 cups cooked rice

1 onion, chopped

1 garlic clove, minced

1 Tbsp. olive oil

Allspice, salt and pepper

to taste

1 cup pine nuts

2 Tbsp. butter

Greek yogurt for garnish

Preheat oven to 350. Cook the

onion and garlic in the olive

oil until translucent. Add the

lamb and cook until done,

like you would for taco meat.

Stir in allspice, salt and pepper.

Mix in rice. Heat butter

in a small skillet and saute

the pine nuts, stirring often

to prevent burning. When

toasted, mix half the pine nuts

into the lamb mixture; set the

rest aside. Fill the pre-cooked

squash and bake them about

20 minutes or until tender.

Garnish with a dollop of Greek

yogurt and reserved pine nuts.


2Tbsp. olive oil

1 small onion, chopped

115-oz. can black beans

2 small ripe jalapenos,

seeded and chopped,

or 1/2 red bell pepper,

seeded and chopped

2 cups frozen corn

1 tsp. cumin

Salt and pepper to taste

Cilantro for garnish

Saute the onion in the olive

oil until translucent. Mix

with the beans, corn, peppers,

cumin and seasonings.

Stuff pre-cooked squash. Bake

about 20 minutes or until

tender. Garnish with cilantro.


 11/2 cups cranberries,


11/2 cups quarterinch

apple cubes

1/4 cup packed brown sugar

3 Tbsp. melted butter

1/2 tsp. fresh grated

orange peel

Salt and pepper to taste

Mix all ingredients and stuff

squash. Cover with foil and

bake at 350 degrees for 20

minutes until tender. Garnish

with orange zest.