Quinoa Stuffed Squash
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! It makes for a pretty presentation on your dinner table, and guests will love the fact that they each get their own half.
Ingredients
- 3 medium acorn or carnival squash halved and seeded
- 4 teaspoons neutral-flavored vegetable oil divided
- 1 teaspoon sea salt divided
- 1 teaspoon black pepper divided
- ½ cup uncooked quinoa rinsed
- 1 cup vegetable stock or water
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup celery diced
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon oregano
- 6 ounces baby spinach chopped (or baby kale or arugula)
- 1 15-ounce can chickpeas drained and rinsed
- ¼ cup pecans chopped
- ¼ cup dried cranberries
Instructions
- Preheat oven to 375°F.
- Brush the squash halves with about half of the vegetable oil, and sprinkle with ½ teaspoon each of salt and pepper.
- Line a baking sheet with parchment paper and place the squash on it, cut-side down. Bake for 30 minutes, until golden and tender.
- While the squash is roasting, cook the quinoa. Add the stock 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 pan over medium high heat, cook the onion for about 5 minutes in the remaining oil, until translucent and fragrant. Add the garlic, celery, and spices and cook for about 5 more minutes. Add the chickpeas, spinach and remaining salt and pepper and give it all a good stir. Remove from heat.
- In a large bowl, mix together the quinoa, vegetables, pecans, and cranberries.
- Stuff the squash with the mixture and bake for 10 to 15 minutes, until heated throughout.