Go Back
+ servings
Quinoa Stuffed Squash

Quinoa Stuffed Squash

Dianne Wenz
Course Main Course
Cuisine American
Servings 4 servings


  • 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


  • 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!