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(Last Updated On: September 21, 2020)Vegan Quinoa Stuffed Squash
This quinoa stuffed squash has so many unique flavors and textures, it’s unlike anything you’ve ever tried!
Rainbow quinoa, mushrooms, onion, garlic, celery, walnuts, parsley and herbs – this baked squash is an irresistible and unique baked dinner!
It also has a mild sweetness from pomegranate seeds.
All the ingredients together make for such a healthy and interesting meal, and it’s also high protein and full of whole, natural foods.
Easy Vegan Baked Squash Recipe
I love baked squash recipes, they look so pretty and you can make them so many different ways.
This one has a great balance of such unique and complimentary flavors – it’s really a great new meal to try.
I combined sweet and savory into this fall-inspired dinner recipe, and I think you are going to love it!
This recipe is low fat, vegetarian, vegan and the ultimate plant-based meal.
It would be great for Thanksgiving or a special fall dinner recipe.
How to Make Veggie Stuffed Squash
How to Bake Squash
I love how easy it is to make this baked squash!
All you have to do is preheat your oven to 425 degrees and cut your squashes in half. They are a bit tough to cut so be very careful as you do it.
You may want to take a tiny slice off the bottom so it sits flat before you cut it. Then scoop out the seeds and stringy parts and drizzle with olive oil, salt and pepper. If you like a slightly sweeter squash, add a tiny drizzle of maple syrup and a dash of cinnamon too!
Flip them over so the skin is facing up, and bake for 35-40 minutes, flipping the pan half way through. They are done when you poke them in the inside with a fork and it is tender.
Leave the oven on!
Preparing the Stuffed Squash Filling
While the squashes cook, add 2 cups water and 1 cup uncooked quinoa to a pot over medium heat. Once it starts to boil, reduce the heat to low, cover the pot and let it simmer for 15-20 minutes, or until tender and the water is all absorbed.
In a large pan with a drizzle of olive oil, add your chopped onion, celery and garlic. Cook for about 5 minutes or until onions are translucent.
Add mushrooms and herbs and cook until mushrooms are tender, about 3-5 minutes.
Add this mixture to a bowl along with the cooked quinoa, optional pomegranate seeds, walnuts, parsley, lemon juice, salt and pepper and mix well.
Once the squashes are done, flip them over and generously stuff with your filling.
Bake for another 10 minutes and they are ready to serve!
They will be very hot so be careful though.
Healthy Vegetarian Baked Squash
This budget-friendly baked squash recipe is great to serve to guests – it looks so presentable and professional without even trying!
If you’re looking to try something new for dinner, these baked stuffed squashes will not disappoint.
You could even add a sprinkle of vegan cheese to the filling to make them even more comforting!
This recipe is:
- Healthy
- Natural
- Baked
- Whole
- Delicious
- Comforting
- Tasty
- Unique
Check out these other comforting vegan dinner ideas:
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Quinoa Stuffed Squash
This yummy vegan stuffed squash recipe has quinoa, mushrooms, celery, pomegranate seeds, walnuts, onion, parsley and spices, all inside a baked squash!
Ingredients
- 3 Medium Squashes
- 1 Cup Quinoa, uncooked
- 2-3 Celery Stalks
- 1 Onion
- 8 oz. Mushrooms
- 1/2 Cup Pomegranate Seeds (optional)*
- 3/4 Cup Chopped Walnuts
- 4 Cloves Garlic
- 1 Tsp Sage
- 1 Tsp Thyme
- 1 Tsp Rosemary
- 1/2-3/4 Cup Parsley
- 2 Tbsp Lemon Juice
- Salt/Pepper to taste
- 2-3 Tbsp Olive Oil
Instructions
- Preheat oven to 425 degrees.
- Carefully cut squashes in half. Scoop out seeds and stringy bits and brush with olive oil, salt and pepper.
- Bake for 30-40 minutes or until tender when poked with a fork in the inside of the squash. Leave the oven on after baking.
- Meanwhile, add 2 cups of water and quinoa to a pan over medium heat. Once water boils, reduce heat to low, cover and simmer for 15-20 minutes until tender and until water is absorbed.
- Add chopped onion, celery and garlic to a large pan over medium heat with a drizzle of olive oil. Cook for about 5 minutes, stirring occasionally. Add mushrooms and spices and cook until mushrooms are tender, about 3-5 minutes.
- Pour mixture into a bowl along with the cooked quinoa, pomegranate seeds, chopped walnuts, chopped parsley and lemon juice. Mix well and salt and pepper to taste.
- Once squashes are done, scoop a generous about of quinoa mixture into the inside of the squashes. Bake for 10 minutes and they are ready to serve, but they will be a bit hot!
Notes
*The pomegranate seeds add a nice color and sweetness to the stuffed squash, but not everyone likes the texture, so this is optional! You could also use dried cranberries!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 403
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