Dairy-Free Savory Stuffed Squash
Elevate your dinner table with this Dairy-Free Savory Stuffed Squash recipe—an irresistible blend of wholesome ingredients and bold flavors. Perfect for cozy evenings or holiday gatherings, this recipe features tender roasted acorn squash halves, generously filled with a nutritious medley of quinoa, chickpeas, and vibrant vegetables like spinach, bell peppers, and carrots. Aromatic dried herbs, fresh lemon juice, and parsley add a refreshing zest to the dish, making it a delight for dairy-free and plant-based eaters. Ready in just 80 minutes, this gluten-free dinner option is both hearty and elegant, ideal for feeding a crowd or treating yourself to a healthy, seasonal meal.
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Recipe Information
Ingredients
- 2 acorn squash
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups baby spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup cooked chickpeas
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds.
Brush each squash half with 1 tablespoon of olive oil on the flesh side and sprinkle with 1/2 teaspoon of sea salt and a pinch of black pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper and roast in the preheated oven for 30 minutes until tender.
While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, add 1 cup of quinoa, and simmer over low heat for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic and red bell pepper to the skillet, and cook for an additional 2-3 minutes.
Stir in the chopped spinach, cooked quinoa, dried thyme, dried oregano, and cooked chickpeas. Cook for another 5 minutes until the spinach wilts and the mixture is heated through.
Remove the filling from heat and stir in the lemon juice and chopped parsley. Adjust salt and pepper to taste.
Remove the roasted squash from the oven and carefully flip them cut side up.
Spoon the quinoa and vegetable mixture into the center of each squash half, pressing down gently to pack it in.
Return the stuffed squash to the oven and bake for an additional 10 minutes.
Serve warm and enjoy your Dairy-Free Savory Stuffed Squash!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 28.4 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4394 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
