Vegetarian Stuffed Squash with Quinoa and Cheese
For this vegetarian stuffed squash recipe you will need:
2 small or medium acorn squash
2 tbsp deodorized coconut oil (melted) or olive oil
1 tbsp honey
1 cup quinoa, rinsed and drained
1 onion, chopped
2 cloves garlic, chopped
2 tbsp deodorized coconut oil or olive oil
2 tsp mild curry powder (add more depending on your taste buds)
1 red bell pepper, diced
1/2 cup roasted peanuts, chopped (optional)
1/4 cup dried raisins
3/4 cup grated cheddar or mozzarella cheese
4 tbsp cilantro, chopped (optional)
What I appreciate about this vegetarian stuffed squash recipe is that you can bake the squash and prepare the stuffing in advance. However, if you choose this option, cover the squash with aluminum foil to prevent it from drying out when reheated.
- First, preheat the oven to 400°F and line your baking sheet with parchment paper.
- Second, cut the squash in half, and remove the seeds. Brush the flesh with the oil and place the squash on the baking sheet, cut side down.
- Third, bake for about 45 minutes or until the squash is tender. Brush the inside of the squash with the honey when they come out of the oven.
- Start by cooking the quinoa according to the package instructions until tender, rinse under cold water and drain well.
- In a skillet, brown the onion and garlic in the oil and add the curry powder, mix thoroughly. Add the quinoa, bell pepper, the peanuts and the raisins. Warm over medium heat, stirring frequently. Add the cheese, season to taste and mix well.
- Spoon the stuffing into the squash halves. Bake for about 10 minutes or until the squash is warm.
- Finally, before serving, garnish with the chopped cilantro and serve with a tasty side salad.
This vegetarian stuffed squash recipe is perfect for the colder months. In fact, I often prepare this dish when I want to impress my carnivore guests. Indeed, they are always charmed by the colorful presentation and the great spicy flavors. Moreover, it is so filling that I often have leftovers for the next day for lunch, which still taste fantastic.
Furthermore, my version of this recipe is a mild child-friendly one. If you want that extra spicy kick, add a pinch Cayenne pepper or a teaspoon of Harissa to the quinoa mixture.
Protein content per serving : 16g
Stay tuned for more healthy vegetarian meal recipes in my future posts! You can subscribe to this blog and receive new posts and videos by email.