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Vegan Stuffed Squash

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A hearty and comforting vegan dish featuring tender roasted squash filled with a flavorful mixture of quinoa, vegetables, and warm spices. This wholesome meal is both satisfying and nourishing.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2-4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: International
  • Diet: Vegan

Ingredients

  • 1 medium butternut squash (about 1.2–1.5 kg)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1/2 cup chopped mushrooms
  • 1/3 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Cut the butternut squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and place cut-side down on a baking tray.
  3. Roast for 35–40 minutes until tender.
  4. Heat olive oil in a pan over medium heat. Add onion and cook for about 5 minutes until softened.
  5. Add garlic and cook for 1 minute until fragrant.
  6. Add mushrooms and cook until tender and moisture evaporates.
  7. Stir in cooked quinoa, chickpeas, dried cranberries, and walnuts.
  8. Season with cumin, smoked paprika, salt, and black pepper. Cook until heated through.
  9. Remove from heat and stir in parsley and lemon juice.
  10. Turn roasted squash halves over and scoop out some flesh. Mix it into the filling.
  11. Spoon filling into squash halves and return to oven for 10–15 minutes until warmed and slightly golden.
  12. Serve warm.

Notes

  • Swap quinoa with rice, couscous, or bulgur for variation.
  • Add spinach or kale for extra greens.
  • Use pumpkin or acorn squash as alternatives.
  • Drizzle maple syrup for a sweeter flavor profile.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven for best texture or microwave for convenience.
  • Add vegan cheese on top before final baking for extra richness.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-stuffed-squash/