Stuffed Squash for Pesach with bits of Matza and Mushroom

Pesach squash recipe
The idea for this recipe was to create a tasty food that had no meat, no dairy, no egg and would be filling. And I could eat it on Passover.


  • 1 acorn squash
  • 1 box of mushrooms (I used shiitake)
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 piece whole wheat matza, crumbled into farfel (bite size pieces)
  • salt and some herb spice (I used thyme)
  • a bit of olive oil for sauteeing

Bake the squash in the oven for at least an hour or until tender. Cut it in half. Take out the seeds. Scoop pieces of the squash to mix with the stuffing (I didn’t do this, but I wish I did). Saute the onion until translucent. Add chopped mushroom and celery; continue cooking until soft. Mix in matza, thyme and bits of squash. Stuff it in the squash. At this point, you can bake it in the oven. However, what I did was put it on the warming tray for 3 hours. Serves two.

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In other news, please enjoy this week’s edition of Haveil Havalim, brought to you by the Real Shaliach. Mother in Israel will be hosting the Kosher Cooking Carnival on her blog this coming Wednesday, April 22. That is why I am taking out the time late on Sunday night to type all this up instead of relaxing downstairs with my husband. When I hit Publish, that’s where I am headed. Have a good night!

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