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Squash Filled with Herbed Quinoa and Cranberries

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Turn to squash to power a plant-based, vegan one-dish meal; each squash half is filled with quinoa, meatless crumbles, cranberries, and herbs, making it perfect for a simple weeknight meal, elegant dinner party, or holiday dinner.




  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:

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


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

  • Category: Entree
  • Cuisine: American


  • 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