Squash Filled with Herbed Quinoa and Cranberries (Vegan, Gluten-Free)

Sharon Palmer

Fall and winter is the time to celebrate the abundance of winter squashes, packed with vitamins A and C, fiber, potassium and more. One of my favorite ways to cook with squashes is to simply split them open, scoop out their seeds, and fill that cavity with something scrumptious—such as a savory, herbal filling.   I showcased   meatless crumbles (which you could replace with cooked lentils)   in this recipe for Squash Filled with Herbed Quinoa and Cranberries, along with quinoa, Tuscan herbs, cranberries, and walnuts. It’s so easy that you can serve it as a one-dish meal any night of the week,   yet it’s pretty enough to be the headliner at your holiday table, too. 

Follow along with me in my PlantPower Live show as I make  Squash Filled with Herbed Quinoa and Cranberries in my own kitchen.

Join me for Plant Power Live as I share my top tips for going plant-based+a fall recipe.Recipe for Squash Filled with Herbed Quinoa and Cranberries: https://sharonpalmer.com/squash-filled-with-herbed-quinoa-and-cranberries-vegan/

Posted by Sharon Palmer: The Plant-Powered Dietitian on Friday, October 5, 2018

 

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Squash Filled with Herbed Quinoa and Cranberries (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x
Scale

Ingredients


Instructions

  1. Preheat oven to 375 F.
  2. Split squashes in half lengthwise, and scoop out seeds, exposing center cavity. Place in a large baking dish or pan, with cavity facing up. Add 2 tablespoons of water to the bottom of the baking dish or pan.
  3. Drizzle squash with 1 tablespoon olive oil.
  4. Cover with foil and bake for 30 minutes.
  5. Meanwhile, cook quinoa with vegetable broth in a small pot with lid for 15 minutes. Mixture should be moist with some remaining broth in the pan, do not drain.
  6. Heat remaining 1 tablespoon olive oil in a large sauté pan and sauté onion and garlic for 7 minutes. Add oregano, basil, black pepper, meatless crumbles, parsley, walnuts, cranberries, lemon juice and cooked quinoa (with remaining broth) and sauté for an additional 3 minutes.
  7. Remove squash from oven and fill each cavity with quinoa stuffing, packing it with a spoon and mounding it over the top.
  8. Place the stuffed squash back in the oven (do not cover with foil) and cook for an additional 15 minutes, until squash is tender when pierced with a fork, and filling is browned.
  9. Remove from oven and garnish with additional parsley.

Join me for Plant Power Live as I share my top tips for going plant-based+a fall recipe. Recipe for Squash Filled with Herbed Quinoa and Cranberries: https://sharonpalmer.com/squash-filled-with-herbed-quinoa-and-cranberries-vegan/

Posted by Sharon Palmer: The Plant-Powered Dietitian on Friday, October 5, 2018

Notes

*May substitute 1 1/2 cups cooked lentils for meatless crumbles in this recipe.

Nutrition

  • Serving Size: 1 serving
  • Calories: 268
  • Sugar: 9 g
  • Sodium: 347 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 46 g
  • Fiber: 7 g
  • Protein: 11 g

Keywords: squash, filled squash, quinoa, cranberry and quinoa

For other squash recipes, check out some of my favorites:

Carnival Squash Soup with Fresh Turmeric
Butternut Squash Kale Barley Salad
Balsamic Butternut Squash and Brussels Sprouts

 

 

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