This Quinoa Stuffed Squash will be the star of your holiday meal this year! It’s the perfect main dish for either Thanksgiving or Christmas, and it’s also great for a fancy Sunday supper!
I’m pretty sure I say this every year, but it’s hard to believe that Thanksgiving is just a few weeks away. In past years I’ve already planned my meal by now, but I haven’t given it much thought yet.
Last year I made Stuffed Acorn Squash, and the recipe won best main dish in the Virtual Vegan Potluck! I taught a two-part vegan Thanksgiving cooking class with my friend Jenna around the same time last year, and I wanted to share the recipe, but there were several people in attendance who were gluten-free. After the first night of the class I came home and devised a similar recipe that uses quinoa and chickpeas rather than breadcrumbs and vegan sausage. The class loved it and one person said it was too good to serve to her omnivore family!
Stuffed squash makes for a pretty presentation on your Thanksgiving table, and guests will love the fact that they each get their own half.
Quinoa Stuffed Squash
Ingredients
- 3 medium acorn or carnival squash, halved and seeded
- 4 teaspoons olive oil, divided
- 1 teaspoon sea salt, divided
- 1 teaspoon black pepper, divided
- 1/2 cup quinoa, rinsed
- 1 cup vegetable stock or water
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup celery, diced
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 6 ounces baby spinach, chopped
- 1 14-ounce can chickpeas
- ¼ cup pecans chopped
- ¼ cup dried cranberries
Instructions
- Preheat oven to 375°.
- Mix together 3 teaspoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Brush onto the inside of the squash.
- Line a baking sheet with parchment paper and place the squash on it, flesh-side down. Bake for 30 minutes, until golden and tender.
- While the squash is roasting, cook the quinoa. Add the broth or water and quinoa a medium pot. Bring to a boil. Reduce heat to low, cover and let simmer for about 15 minutes or until all liquid is absorbed.
- In a large skillet over medium high heat, cook the onion for about 5 minutes in the remaining teaspoon of oil, until translucent and fragrant. Add the garlic, celery, and spices and cook for about 5 more minutes. Add the chickpeas and spinach and give it all a good stir. Remove from heat.
- In a large bowl, mix together the quinoa, vegetable mixture, pecans, cranberries and the rest of the salt and pepper.
- Stuff the squash with the mixture and bake for 10 to 15 minutes, until heated throughout.
- Serve hot. Enjoy!
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