Quinoa and vegetable stuffed squash
Nutrition per serving
A halved squash roasted and filled with a quinoa and vegetable mixture: a complete, autumnal and impressive plant-based dish. Rich in fibre and plant protein, it is a healthy, comforting supper.
Preparation: 20 min | Cooking: 45 min | Servings: 4 | Difficulty: Easy
Estimate per serving: 320 kcal · 10 g protein · 50 g carbohydrate · 9 g fat
Ingredients
- 2 squashes (red kuri squash)
- 150 g quinoa
- 1 onion
- 1 pepper
- 60 g cranberries or raisins
- 2 tbsp olive oil
Method
- Halve the squashes, scoop out the seeds and roast for 35 minutes at 200 °C.
- Cook the quinoa and soften the onion and pepper.
- Mix the quinoa, vegetables and cranberries.
- Fill the squashes and return to the oven for 10 minutes.
Nutritional benefits
Squash is rich in fibre and beta-carotene for very few calories, while quinoa provides complete, gluten-free plant protein. The vegetables and dried fruit add vitamins, antioxidants and a touch of sweetness. A complete, balanced, seasonal plant-based dish.
Variations and substitutions
- With butternut squash or another variety.
- With nuts or seeds for crunch.
- With feta (not vegan).
- With rice or bulgur wheat instead of quinoa.
Storage and making ahead
Keeps for 3 days and can be reheated in the oven. Can be prepared ahead.
💡 Good to know
Red kuri squash can be eaten with its skin: there is no need to peel it, as it softens during cooking.
Related reading
Discover more vegetarian recipes · vegan recipes · healthy and balanced recipes · gluten-free recipes.
Ingredients in this recipe: squashes · red kuri squash · quinoa · onion · pepper.
You might also like these recipes: Quinoa tabbouleh · Sweet potato and lentil cottage pie · Tomato and basil soup.
