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Close up of stuffed squash on green plate on turquoise flowered tablecloth

Sarah’s Apple and Fennel Stuffed Squash Recipe

  • Author: Sarah Newman
  • Prep Time: 5-10 minutes
  • Cook Time: 35 minutes + 5 to cool
  • Total Time: 48 minute
  • Yield: 4-6 servings
  • Category: Vegetarian main meal


  • 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

  • Vegetable broth

  • Olive oil

  • Salt and pepper to taste

  • Vegan parmesan cheese (optional)


  1. 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.

  2. Meanwhile, add 1 tbsp olive oil to a large pan over medium heat. Add onion and fennel and cook until they begin to soften. 

  3. 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.

  4. Add the white beans just before finishing to warm.

  5. Add salt and pepper to taste and drizzle with a fruity olive oil.

  6. Slice open the cooled squash and remove seeds. 

  7. Add the fennel-apple-bean mixture to the centre of the squash. Top with shaved vegan parmesan cheese. Serve!

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