Wheat Berry and Apple Stuffed Delicata Squash

  • Prep Time: 15 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 35 minutes
  • Yield: 2 1x



  • 1/2 cup wheat berries
  • 2 cup water
  • 1 tablespoon olive oil
  • 1 Delicata Squash
  • 1/2 medium onion, diced
  • 1 medium apple, diced
  • 1 handful spinach
  • pinch salt and pepper
  • 1/4 cup walnuts
  • 2 slices mozzarella cheese (or your favorite)


  1. In a large sauce pan, combine wheat berries and water, bring to a rolling boil, and then reduce to a simmer. Cover and let cook for 1 hour until wheat berries are tender. (the texture will still be slightly chewy.) Drain, set aside, and let cool.
  2. Preheat oven to 400˚. Cut squash in half, remove seeds, and place face down in an 8×8 pan filled with 1/2″ water. Bake for 20-25 minutes or until squash is soft. Remove from oven and set aside.
  3. Heat olive oil over medium low heat. Add in onions and cook until translucent. Stir in apples and continue to cook until apples are soft, another 3-4 minutes. I chose to leave the skin on the apples but you may also peel the apple. Finally add in spinach, salt, and pepper; continue to cook until spinach is slightly wilted. Remove from heat and stir in cooked wheat berries and walnuts.
  4. Add wheat berry mixture to squash and top with cheese. Place back in the oven and bake for another 10-15 minutes or until the cheese has melted. Remove and serve immediately.