Squash Stuffed with Quinoa Recipe

Squash Stuffed with Quinoa Recipe – A Cozy, Healthy Fall Dinner Idea

When cooler weather arrives, there’s nothing quite like a warm, nutrient-packed meal to bring comfort to your table. This Squash Stuffed with Quinoa is a wholesome, vegetarian-friendly dish celebrating the best flavors of autumn. With its blend of sweet roasted acorn squash, fragrant spices, and hearty quinoa, it’s perfect for busy weeknights, meal prep, or festive gatherings like Thanksgiving.

Whether you're shopping at an international supermarket, picking up ingredients from a trusted grocery store near you, this recipe comes together easily using simple pantry staples and seasonal fresh produce.

Why You’ll Love This Fall-Inspired Recipe

• Hearty & Satisfying: Protein-rich quinoa and roasted squash make this a filling, balanced meal.
  

• Warm Autumn Spices: Curry, cinnamon, maple syrup, and cayenne add cozy, seasonal depth.
  

• Nutrient Dense: Loaded with fiber, plant-based protein, and antioxidants.
  

• Meal Prep Friendly: Stores wonderfully and reheats without losing flavor.
  

• Holiday Worthy: Beautiful presentation for Thanksgiving, Friendsgiving, or fall dinner parties.
  
  

Ingredients for Squash Stuffed with Quinoa

For the Roasted Squash

• 2 medium acorn squash
  

• 2 tbsp apple cider vinegar
  

• 3 tbsp extra-virgin olive oil
  

• 2 tbsp pure maple syrup
  

• Kosher salt & freshly ground black pepper
  
  

For the Quinoa Filling

• 1 small onion, chopped
  

• 1 cup red quinoa
  

• ½ tsp curry powder
  

• ½ tsp ground cinnamon
  

• ¼ tsp cayenne pepper
  

• ¼ cup dried cranberries
  

• 1 cup fresh parsley leaves, chopped
  

• ¼ cup roasted, shelled pistachios, coarsely chopped
  

• Salt & pepper to taste
  
  

Step-by-Step Cooking Instructions

Step 1: Prepare the Acorn Squash

Preheat oven to 400°F (200°C).
Slice squash in half lengthwise and scoop out seeds.
Place halves flesh-side up in a large baking dish.

📌 Tip: Rinse, season, and roast the seeds for a nutritious snack.

Step 2: Season & Roast

Whisk together:

• Apple cider vinegar
  

• 2 tbsp olive oil
  

• Maple syrup
  
  

Brush the cut side generously, season with salt and pepper, and flip squash flesh-side down. Brush the outer skin with the mixture as well.

Roast for 35–40 minutes until tender.

📌 Tip: A fork should glide through the flesh easily when done.

Step 3: Make the Quinoa Filling

In a saucepan, warm 1 tsp olive oil over medium heat.
Sauté chopped onions until golden.
Add quinoa, curry, cinnamon, cayenne, and 1 tsp salt. Toast for 1 minute.

Pour in 2 cups of water, cover, and simmer for 15 minutes.
Remove from heat and let sit for 5 minutes, then fluff.

Stir in:

• Dried cranberries
  

• Remaining maple mixture
  

• ½ cup parsley
  

• Half the pistachios
  
  

📌 Tip: Allow flavors to meld for 5 additional minutes.

Step 4: Stuff the Squash

Flip squash halves flesh-side up.
Fill each cavity generously with quinoa mixture.
Garnish with remaining parsley and pistachios.

Serve warm — or at room temperature for holiday buffets.

📌 Optional: Add a drizzle of maple syrup or a squeeze of fresh lemon.

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Serving Suggestions

• Main Dish: Pair with a crisp green salad or roasted root vegetables from your local fresh produce section.
  

• Side Dish: Works beautifully with turkey, roasted chicken, or grilled salmon from your neighborhood butcher shop.
  

• With Bread: Serve with crusty sourdough or cornbread.
  

• Add Creaminess: Top with goat cheese, feta, or whipped ricotta.
  
  

Savor a bold and flavorful twist on breakfast with this Eggland’s Best Longanisa Sandwich, featuring sweet and savory Filipino sausage paired with a perfectly cooked egg. Packed with protein and rich, satisfying flavors, it’s a quick and delicious meal for busy mornings or weekend brunch. Serve it on warm pandesal, brioche, or your favorite bread for a comforting bite anytime of day.

Variations & Substitutions

• Naturally Vegan & Gluten-Free
  

• Swap the Nuts: Pecans, walnuts, or sunflower seeds work well.
  

• Boost the Protein: Add chickpeas, lentils, or crispy tofu.
  

• Try Different Squash: Butternut, delicata, or spaghetti squash.
  

• Add Heat: Increase cayenne or add smoked paprika.
  
  

Frequently Asked Questions

Can I prepare this stuffed squash recipe ahead of time?

Yes! You can roast the squash and cook the quinoa filling up to a day in advance. Store them separately in airtight containers, then assemble and reheat before serving. This makes it an excellent option for meal prep or busy nights when you want a wholesome dinner ready fast.

What type of squash works best if I can't find acorn squash?

If your local grocery store near you is out of acorn squash, try butternut, delicata, or even kabocha squash. Butternut tends to be the sweetest and requires a slightly longer roasting time, while delicata cooks faster and has an edible skin.

Can I make this recipe vegan or gluten-free?

Absolutely — the recipe is naturally vegan and gluten-free as written. Just make sure any optional toppings (like feta or goat cheese) fit your dietary preference. This makes it a versatile choice for gatherings, potlucks, or holiday dinners where guests may have mixed dietary needs.

How do I store and reheat leftovers?

Leftovers keep well in the fridge for up to 4 days. Reheat in the microwave for 1–2 minutes or in a 350°F oven for about 10 minutes. The flavors intensify overnight, making it even more delicious for next-day lunches or easy dinners.

Can I add extra protein to make the dish more filling?

Yes! You can mix chickpeas, lentils, or tofu into the quinoa filling for a boost of plant-based protein. If you’re shopping at a Mediterranean grocery store, you’ll often find great options like pre-cooked lentils or Middle Eastern-style chickpeas that pair perfectly with this dish.

What should I serve with Squash Stuffed with Quinoa?

This recipe shines as a standalone vegetarian main, but you can also pair it with roasted vegetables, a crisp green salad, or proteins from your local butcher shop if serving a mixed crowd. It also works beautifully for holiday spreads thanks to its warm fall spices and festive presentation.

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