Dairy-Free Savory Stuffed Squash

Savor the comforting flavors of fall with this Dairy-Free Savory Stuffed Squash recipe! Perfectly roasted acorn squash serves as a tender, edible bowl for a hearty filling of protein-packed quinoa, chickpeas, and vibrant vegetables like bell peppers, carrots, and spinach. Infused with aromatic thyme, oregano, and a zesty splash of fresh lemon juice, this dish delivers a wholesome, plant-based feast that's both satisfying and nutrient-rich. With its stunning presentation and warm, earthy flavors, it's an ideal main course for cozy dinners or holiday gatherings. Plus, it's completely dairy-free, making it a crowd-pleasing option for those with dietary restrictions. Serve warm and enjoy a healthy meal that's as beautiful as it is delicious!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the minced garlic and red bell pepper to the skillet, and cook for an additional 2-3 minutes.

Step 8

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.

Step 9

Remove the filling from heat and stir in the lemon juice and chopped parsley. Adjust salt and pepper to taste.

Step 10

Remove the roasted squash from the oven and carefully flip them cut side up.

Step 11

Spoon the quinoa and vegetable mixture into the center of each squash half, pressing down gently to pack it in.

Step 12

Return the stuffed squash to the oven and bake for an additional 10 minutes.

Step 13

Serve warm and enjoy your Dairy-Free Savory Stuffed Squash!

Nutrition Facts

Serving size	(1958.2g)

Amount per serving	% Daily Value*
Calories	1711.6

Total Fat 61.3g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3819.3mg	0%
Total Carbohydrate 249.7g	0%
Dietary Fiber 46.8g	0%
Total Sugars 28.4g
Protein 55.1g	0%

Vitamin D 0IU	0%
Calcium 627.4mg	0%
Iron 19.3mg	0%
Potassium 4393.9mg	0%

*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.

Source of Calories

Fat: 31.2%

Protein: 12.4%

Carbs: 56.4%