This squash recipe is adaptable to fit many tastes and dietary preferences. Make the filling gluten-free, vegetarian, or vegan with ease. If you like some heat, add hot sauce or jerk seasoning. This recipe can use up leftovers to create the filling, be made ahead and heated or multiplied to feed a crowd. Make it yours!


2 + 2 Tbsp Milanese Gremolata Olive Oil
1 Winter squash, like acorn, celebration, spaghetti
2-3 Cup filling
General Amounts for filling:
½-1 Cup Protein – sausage, chicken, pork, tempeh, tofu
1-2 Cup vegetables – onions, mushrooms, zucchini, peppers, greens
½ cup cooked grains and/or nuts – barley, quinoa, rice, walnuts, almonds
½-1 Cup shredded cheese
2 Tbsp Neapolitan Herb Balsamic


Preheat oven to 375 with a rack in the lower-middle position.
Cut the squash in half, from stem to base and scoop out the seeds. Drizzle cut sides with 2 Tbsp Milanese Gremolata Olive Oil, season with salt and pepper.
Place squash cut side down in a baking dish and pour in hot water to reach ¼”.
Cover the dish loosely with foil and place in oven, roasting for 30-50 minutes, until very tender.
While the squash is roasting, prepare the filling. Cook any raw meats and vegetables in the remaining 2 Tbsp Milanese Gremolata Olive Oil then combine with grains, cheese, and 2 Tbsp Neapolitan Herb Balsamic. Season to taste.
Flip the cooked squash to form bowls. Divide the filling between the bowls, stuff and mound as necessary.
Re-cover the pan with foil and bake 15-20 minutes until hot and bubbly.
Top with extra cheese and serve immediately.