This month’s Community Recipe is Sarah Newman’s Apple and Fennel Stuffed Squash Recipe. Sarah’s Apple and Fennel Stuffed Squash Recipe is a year-round winner. The Autumnal flavour of squash and apple is brightened with the spring-like taste of fennel. The base is juicy, fibrous squash stuffed with protein-packed beans. The ingredients make this a satiating and healthy plant-based meal.
Community Recipes is a recurring feature where I ask a community member to share a vegan recipe with us.
Classic stuffed squash
Stuffed squash is a classic and versatile dish. It can be made with any variety of squash, pumpkin or even zucchini. Fillings can be made with any combination of ingredients; classic stuffings include rice and meat mixed with vegetables.
Tell us about yourself, Sarah
Sarah runs a food blog Neesh Noosh which means “tasty treat” in Hebrew. she started the blog as a way to delve deeply and share her life’s passions: writing, cooking, health, farmers markets (eating, buying and photographing), sustainable agriculture/food access/food justice, and Judaism.
Sarah became a vegetarian when sh was about nine years old, and fully vegan about 5 years ago (along with a failed attempt about 10 years ago). You will see her transition to a plant-based diet reflected in some recipes on her blog. Sarah absolutely loves going to farmers markets and growing edible plants on my balcony. Beyond her modest balcony, she have gotten my hands dirty on organic farms in India and Italy.
Sarah began writing at Rosh Hashana in 2014 and for the first year, she created a weekly recipe inspired by the weekly Torah portion (parsha hashavua) plus what’s in season at my farmers market, along with commentary about food, agriculture and hunger issues. It was also the 7th and final year of a Shmita cycle. Neesh Noosh challenged Sarah to deeply study the weekly Torah portion–something she’d never done before. Writing the weekly blog was a process that helped Sarah understand and answer many questions in her life. She describes these recipes as “edible midrashim”.
Sarah’s Apple and Fennel Stuffed Squash Recipe is based on a spaghetti squash. This squash gets its name from the cooked texture, which shreds into fine strands – just like spaghetti! There’s no reason why you couldn’t use alternatives, like butternut squash or pumpkin.
This originally Mediterranean flowering plant is cousin to carrots. It has yellow flowers and leaves shaped like feathers. The bulb looks like a cross between an onion and a bunch of celery and the flavour is perfumey and sweet, with a hint of aniseed. In Sarah’s Apple and Fennel Stuffed Squash Recipe, the fennel adds a bright and fresh flavour to balance the earthy notes of the squash and beans.
Varieties of apples
Sarah’s Apple and Fennel Stuffed Squash Recipe calls for 2-3 apples. Of course, you could use up sad, leftover apples lying around in your fruit bowl. But if you want to be a little more fancy, there are so many incredible apple varieties to choose from. You could adapt the flavor by using a sour variety, use a combination of different apples, or go super sweet.
If you like the look of Sarah’s Apple and Fennel Stuffed Squash Recipe, you might enjoy some of these other community recipes. And if you feel inspired, please get in touch to share your vegan recipe with our community!
Jackie’s Creamy Vegan Celery Soup is calorie light and flavor heavy. Serve with crunchy, juicy garlic topped toast for a pungent and delicious lunch or supper.
Lily’s Sweet Maple and Vegetable Barley Salad is a hearty and fragrant salad, with beautiful pomegranate jewels giving a juicy sweet and almost bitter burst. Benjamin’s Vegan Sea Salt Dark Chocolate Chip Cookies are a perfect sweet treat and fun to make too. A vegan-luxe update on the very classic American Chocolate Chip Cookie, they are easy and relaxing to bake and the end result is an irresistible treat.Print
1 large spaghetti squash
1 small-medium white onion, chopped
2-4 cloves garlic, minced
1 fennel bulb, chopped
2-3 small apples, chopped (use a variety)
2 cups white beans, cooked/tinned
2-3 tbsp chopped sage
Salt and pepper to taste
Vegan parmesan cheese (optional)
Pre-heat oven to 350 degrees. Poke holes in the squash and bake until soft, approximately 35 minutes. Remove from the oven and allow to cool.
Meanwhile, add 1 tbsp olive oil to a large pan over medium heat. Add onion and fennel and cook until they begin to soften.
Add apple, garlic and sage. Continue to cook over low/medium heat for about 10 minutes until soft. Add vegetable broth as needed to prevent the ingredients from sticking or burning.
Add the white beans just before finishing to warm.
Add salt and pepper to taste and drizzle with a fruity olive oil.
Slice open the cooled squash and remove seeds.
Add the fennel-apple-bean mixture to the centre of the squash. Top with shaved vegan parmesan cheese. Serve!