When it’s chilly outside, there’s nothing like a roast to warm you up! One of our favorite things to roast is winter squash. The way they sweeten and caramelize in the heat is just delicious! What’s more, they can be stuffed with all kinds of things. Whether its Acorn, Butternut, Spaghetti or another winter squash, when stuffed with the right filling they become part of a tasty and nutritious recipe.
Squash your Hunger!
Have you ever roasted a winter squash? If the answer is no, then it’s time to try! They are an inexpensive veggie (ok, technically a fruit cooked like a veggie) that becomes creamy and caramelized with roasting. This soft texture really shines when winter squash is stuffed with a firm grain like quinoa.
Despite their carbohydrate content and sweet taste, winter squash has a low glycemic index (GI). This means they release energy over a long period of time, which can help control blood sugar. They are also high in Vitamin A and C, plus fiber, B vitamins, copper, and manganese. And these are just the top nutrients in winter squash – there are many more!
What’s in our Stuffed Squash Recipe?
The base for the stuffing is quinoa that we cook in veggie broth. You can also use water, but a tasty broth is easy to make and really boosts the flavor! As for quinoa, it has a delicious nutty taste and LOADS of protein, fiber, vitamins, and minerals. It’s no wonder some people call it a superfood.
We also decided to add some more extra Fall ingredients to this recipe to really capture the spirit of the season! The quinoa stuffing contains:
- Cranberries: This adds a sour counterpoint to the sweetness of the squash. They also cut through the starchiness of the squash and quinoa. Furthermore, cranberries are a source of vitamin C, fiber, and manganese.
- Pumpkin seeds: these add a nutty flavor to the stuffing. They are also a rich source of protein, healthy (unsaturated) fats and omega-3 fatty acids, plus a BIG dose of zinc, and too many other vitamins and minerals to list! Here is some additional information if you’re interested.
- Herbs: we used earthy herbs that go great with the sweet and nutty flavors of the stuffed squash – parsley, rosemary, sage and thyme.
Stuffed Acorn, Butternut, Spaghetti or other winter squash are all roasted the same way. That is to say, just cut them in half and scoop out the seeds. Then roast at 375F/190C until the flesh is tender and caramelized. Bear in mind that the timing is different for each squash variety – so watch them closely! Once the squash is done, it can be stuffed. Load your quinoa filling into the scooped-out center and serve right away!
We hope this Stuffed Squash Recipe keeps you warm through the cold months! If you try it, please let us know what you think with a rating and a comment. Every bit of feedback helps make The Plant Riot even better.Print
Stuffed Winter Squash | With Delicious Quinoa Filling
Get ready to roast some delicious stuffed squash! Our recipe works for any winter squash – stuffed Acorn, Butternut, Spaghetti squash + more! Try ’em all!
- Prep Time: 15 minutes
- Cook Time: 45 to 60 minutes
- Total Time: 1 to 1 1/4 hours
- Yield: 6 servings 1x
- 3 winter squash (such as acorn, spaghetti and butternut), halved and seeds removed
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 3/4 cup raw pumpkin seeds
- 3/4 cup dried cranberries
- 3/4 cup mixed fresh herbs, e.g. sage, rosemary, thyme and parsley, roughly chopped
- 1/2 cup nutritional yeast
- Salt and freshly ground pepper, to taste
- Large handful of fresh herbs
- Preheat oven to 375F / 190C and prepare a baking sheet by lining it with a silicon mat or parchment paper.
- Place squash face down on the baking sheet and bake for 30 minutes, then flip the squash and bake for a further 15 minutes until golden and tender. You’ll know the your squash is ready when a skewer inserted into the thickest part of the squash goes in easily. Please note: The type and size of the squash you’re using will determine the baking time. If the squash you’re using is big you may need to bake a little longer.
- While the squash are baking, prepare the quinoa filling. First up, cook the quinoa by adding the quinoa and vegetable broth to a pot, cover and bring to a boil. Once broth is boiling, reduce heat to low and simmer for a further 20 minutes until the broth has been completely absorbed. Remove from heat and fluff the quinoa with a fork. Set aside.
- Into a skillet over medium heat, add pumpkin seeds and dry roast until they start to go golden brown, around 2-3 minutes. Then add cooked quinoa, cranberries, fresh herbs, nutritional yeast, salt and freshly ground pepper, stir well to combine. Remove from heat and keep warm until the squash are cooked.
- Divide the quinoa filling evenly between the roasted squash halves, sprinkle with some additional fresh herbs, and serve while warm. Enjoy!
Serve as a meal or as a side alongside your favorite meal!
Store in an airtight container and consume within 3 days! Reheat in the microwave for a couple of minutes or in a moderately hot oven covered with foil until heated through.
- Don’t like cranberries or pumpkin seeds? No worries, feel free to switch the cranberries for any other dried fruit you like or swap the pumpkin seeds for your favorite nuts and seeds!
Keywords: stuffed squash, stuffed acorn squash, stuffed butternut squash, stuffed spaghetti squash, The Plant Riot
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