Hearty Gluten-Free Stuffed Squash With Quinoa and Vegetables

What kind of recipe is it?

This hearty gluten-free stuffed squash recipe is a delightful and nutritious dish perfect for fall or winter dining.

Featuring a vibrant squash filled with a savory blend of grains, vegetables, and spices, it offers a satisfying, wholesome meal that’s both comforting and visually appealing.

Ideal for those following a gluten-free diet, it caters to health-conscious eaters, vegetarians, and families looking for a filling and flavorful dish.

Cooking this recipe not only nourishes the body but also showcases seasonal ingredients, making it a great choice for gatherings or cozy dinners at home.

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Ingredients

Ingredient	Quantity
Medium-sized acorn squash	2
Quinoa	1 cup (uncooked)
Vegetable broth	2 cups
Olive oil	2 tablespoons
Onion	1 large, diced
Garlic	2 cloves, minced
Bell pepper	1 medium, diced
Carrot	1 medium, diced
Zucchini	1 medium, diced
Spinach	2 cups, fresh or frozen (thawed and drained)
Cumin	1 teaspoon
Paprika	1 teaspoon
Salt	½ teaspoon
Black pepper	¼ teaspoon
Fresh parsley	¼ cup, chopped
Feta cheese (optional)	½ cup, crumbled (use dairy-free cheese for a vegan option)
Pine nuts or walnuts (optional)	¼ cup, toasted

This carefully selected list of ingredients guarantees you have everything needed to prepare a delicious gluten-free stuffed squash that is nutritious and satisfying.

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Cooking Steps

1. Preheat the oven to 190°C (375°F) and position the oven rack in the center.

2. Prepare the acorn squash by slicing each in half vertically.

Use a spoon to scoop out the seeds and fibers, creating a hollow cavity for stuffing. Lightly brush the inside of each squash half with 1 tablespoon of olive oil and sprinkle with salt and black pepper.

3. Place the prepared squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork. The surface should show golden brown areas.

4. While the squash is roasting, rinse 1 cup (uncooked) quinoa under cool water.

In a medium saucepan, combine the rinsed quinoa with 2 cups (480 ml) of vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it rest for 5 minutes.

5. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Add 1 large diced onion, 2 minced garlic cloves, 1 diced medium bell pepper, 1 diced medium carrot, and 1 diced medium zucchini. Sauté the vegetables for 5-7 minutes until they soften and the onion becomes translucent, producing a fragrant aroma.

6. Add 2 cups of fresh or thawed and drained spinach to the skillet, along with 1 teaspoon of cumin, 1 teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Stir and cook for an additional 2-3 minutes until the spinach wilts.

7. Combine the sautéed vegetable mixture with the cooked quinoa in a large bowl.

Fold in ¼ cup of chopped fresh parsley and, if using, ½ cup of crumbled feta cheese and ¼ cup of toasted pine nuts or walnuts.

8. Remove the roasted squash from the oven and carefully flip each half so that the cut side is facing up.

Spoon the quinoa and vegetable mixture generously into each squash half, packing it in tightly.

9. Return the stuffed squash to the oven and bake for an additional 15-20 minutes.

The stuffing should be heated through, and the tops should be slightly golden and crispy.

10. Once done baking, remove from the oven and let the stuffed squash cool for about 5 minutes before serving.

Confirm the filling reaches a safe temperature of at least 74°C (165°F).

11. Serve warm, garnished with additional fresh parsley if desired.

Enjoy the nutty aroma and colorful presentation of your hearty gluten-free stuffed squash.

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Variations

Mediterranean Twist: Substitute the feta cheese with a dairy-free alternative and add ¼ cup (60 ml) of olives and sun-dried tomatoes for a bold Mediterranean flavor.
Vegan Stuffed Squash: Replace the feta cheese with 1 cup (240 ml) of cooked lentils and omit the eggs or use a flax egg to bind the filling, making it completely plant-based.
Autumn Harvest: Incorporate seasonal veggies such as diced butternut squash and cranberries into the filling.

Add 1 teaspoon (5 ml) of cinnamon for a cozy autumn flavor.

– Spicy Southwest: Mix in 1 cup (150 g) of black beans, 1 teaspoon (5 ml) of chili powder, and ½ cup (75 g) of corn for a zesty southwestern flair, to easily adjust spice levels to taste.

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Tips on plating and presentation

To elevate your stuffed squash presentation, consider using colorful garnishes that contrast beautifully with the earthy tones of the dish.

Fresh herbs like cilantro or parsley add a pop of green, while a sprinkle of pomegranate seeds can bring vibrant red.

Arrange your squash attractively on a rustic plate and drizzle a bit of balsamic reduction for that extra touch of elegance.

Enjoy!

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What other dishes can I pair it with?

While considering what to pair with your hearty gluten-free stuffed squash, think about dishes that complement its rich flavors and textures.

A crisp, mixed green salad with a light vinaigrette works wonders, or Roasted Brussels sprouts drizzled with balsamic glaze adds a delightful crunch.

You can also serve a side of garlicky sautéed greens for a nutritious and colorful plate. Enjoy!

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What drinks can I pair it with?

When it comes to drinks that pair beautifully with hearty gluten-free stuffed squash, I’ve found that three options stand out.

First, a crisp white wine like Sauvignon Blanc enhances the flavors.

Second, a revitalizing sparkling water with lemon offers a nice contrast.

Finally, if you prefer non-alcoholic, a herbal iced tea adds a delightful touch without overpowering the dish.

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Frequently Asked Questions

Can I Use Different Types of Squash for This Recipe?

I’ve used different types of squash in similar recipes, and they all worked well. Feel free to experiment with varieties like acorn or butternut; just adjust cooking times based on thickness. Enjoy!

How Do I Store Leftover Stuffed Squash?

I usually store leftover stuffed squash in an airtight container in the refrigerator. It keeps well for about three to four days. Just reheat it in the oven or microwave when you’re ready to enjoy!

Is This Dish Suitable for Meal Prep?

Absolutely, I find this dish perfect for meal prep! It stores well, and reheating it brings out the flavors. Just make sure to refrigerate or freeze portions in airtight containers for maximum freshness.

How Long Does It Take to Cook Quinoa?

Cooking quinoa typically takes about 15 to 20 minutes. I usually bring water to a boil, add the quinoa, cover it, and let it simmer until the water’s absorbed and the quinoa’s fluffy. It’s so easy!

Can I Make This Recipe Vegan-Friendly?

Absolutely, you can make this recipe vegan-friendly! I’d simply substitute any dairy products with plant-based alternatives and guarantee that all ingredients, like broth, are vegan. It’s straightforward and delicious! Enjoy creating your vegan version!