Quinoa Kale Stuffing With Squash Rings
These pretty acorn squash rings topped with a vegetarian Quinoa Kale Stuffing are just about the prettiest Thanksgiving side dish you can imagine! The recipe is totally customizable and can be made vegan by leaving out the cheese.
Ingredients
- 1 acorn squash washed and thinly sliced horizontally into 1/8th inch thick slices, seeds removed
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon olive oil
For the Quinoa Stuffing:
- 1 teaspoon olive oil
- 2 small shallots thinly sliced
- 1/3 cup diced sweet bell pepper
- 1 sweet potato peeled and diced into 1/2 inch cubes
- 2/3 cup uncooked quinoa or 1 1/4 cup of cooked quinoa (check how to cook quinoa post)
- 1 cup sliced fresh kale
- 2/3 cups chickpeas (canned then drained, or cooked)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh oregano minced (or 1 teaspoon of dried oregano)
- 1/4 cup grated Parmesan cheese (skip if vegan)
Instructions
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Preheat the oven to 425 degrees.
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Prepare the stuffing by sautéing the shallots and bell peppers with the olive oil in a show skillet over medium heat.
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Add int he sweet potatoes and quinoa (if uncooked, otherwise if using cooked quinoa, add it in later).
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Toss the mixture together and add in 1 cup of warm water if using raw quinoa, and if using cooked quinoa, add just 1/2 cup of warm water to the sweet potato mixture.
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When the water starts to bubble, lower the heat to low and cover the pot for about 15 mins until sweet potatoes are tender and quinoa is cooked (if using raw).
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Uncover the pot and make sure no more water is remaining at the bottom of the pan. If you find some water, keep the lid uncovered and let the mixture continue to cook on low for another 2 mins until the water has evaporated. At that point add in the quinoa and toss for a few seconds.
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When the quinoa sweet potato mixture is ready, add in the kale, parmesan cheese, chickpeas, seasoning and oregano. Toss well and set aside.
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Toss the squash rings with salt, pepper and olive oil and place them on a parchment lined baking sheet.
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Top each squash ring with about half a cup of the quinoa stuffing. Place stuffing in the centre and to the sides of the rings leaving a little bit of border.
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Place the baking sheet in the oven and bake for 15-18 mins until the squash is fork tender.
Recipe Notes
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Tips for Success
- Cut the squash in uniform rings so that they cook evenly.
- If you'd like to stuff the halves, cut the squash into half. Take each squash half and roast it with this guide Roasted Acorn Squash. Then proceed to stuff it and roast it again briefly for 10 minutes with the stuffing.
- The squash should be tender enough to scoop but hold shape to cradle the filling. Avoid over cooking it. (
- When cooking quinoa, follow the How To Cook Quinoa guide.
- If using nuts, toast them first.
- Add some dried fruit like cranberries with this mix.
- You can add just about anything you like to the vegetarian stuffing. Think walnuts, cranberries, mushrooms, apples, pears, cheese, broccoli, cauliflower, carrots, zucchini, tomatoes, beans, herbs…the possibilities are endless!
- Use a small pumpkin or a butternut squash if you cannot find acorn squash where you live.
- Leave out the parmesan to make the recipe vegan and add some nutritional yeast instead!
Variations
- Fall: dried cranberries, toasted pecans, parsley, lemon zest, and maple glaze.
- Dinner Meal: sweet Italian sausage, sautéed mushrooms, curly kale, and Cheese.
- Mediterranean: Use dill, feta cheese, pomegranate seeds and mint.
How long should acorn squash bake before stuffing?
Since we are slicing them into thin slices, we roast them with the stuffing here all together. However to stuff the halves, roast them at 400 degrees F for 25-30 minutes cut side down. They will have softened enough, then flip them and fill them.
Can I make quinoa-stuffed squash ahead?
Yes! It's a great make ahead meal option. Roast and have the ready dish covered and refrigerated for up to 48 hours. To reheat, place in a preheated 350°F oven for 15-20 minutes (from chilled) until warmed through. To Freeze: wrap the cooked stuffed squash and freeze for up to 3 months. To reheat, similarly in a preheated 350 degrees oven for 30-40 minutes (covered) if from frozen. If thawed, then reheat for 15-20 minutes.
Is quinoa healthy?
Yes! We love quinoa for it's protein-rich, nutrient dense, gluten-free, and light texture.
What can I use instead of quinoa?
Farro, wild rice, freekeh, millet, or bulgur all work as alternatives, even rice. You just need to have them pre-cooked first and each requires a different method and liquid ratio.
How do I keep the filling from getting soggy?
Use fluffy, well cooked quinoa (not over cooked!). Make sure your add ons like kale or sweet potatoes are drained and don't add any excess liquids.
Can I make this vegan?
Absolutely yes! Skip any cheese or meat protein! Compensate that with tempeh, mushrooms, and chickpeas. Top with pepitas or toasted nuts for savory crunch.