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Quinoa Stuffed Squash Recipe | Strictly Seasonal

quinoa stuffed squash, cooked on a baking tray

This was the first recipe I wanted to make this autumn, as I said in my What’s In Season post, squash is without a doubt one of my favourite vegetables. You may recall I posted this chickpea stuffed squash recipe back in Recipe A Day May. I liked the fact that recipe had a protein source and a little crunch, so I decided to do a similar thing with this quinoa stuffed squash recipe.  

Seasonal Ingredients  

Of course, the main seasonal ingredient in this recipe us the butternut squash, which is in season from September to December. Carrots are also in season until late October, peppers are also at the end of their season in October.  

Nutritional Information  

Obviously, half a squash is a large amount of vegetables before we even get started with the other stuff, so this recipe is high in a fair few vitamins and minerals. Squash, carrots and peppers are all sources of vitamins A & C, so you’re getting the full RDA of both of those.  

This recipe contains just under 12g of protein per serving, mostly from the quinoa and a little from the buckwheat.  

Quinoa Stuffed Squash Recipe 

A hearty autumnal recipe stuffed with quinoa as a source of protein and toasted buckwheat for a little crunch.  

cooked quinoa stuffed squash, on a baking tray, against a white background

This recipe is gluten free, dairy free, vegan, soy free and nut free.

quinoa stuffed squash, cooked on a baking tray
4.86 from 7 votes
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Quinoa Stuffed Squash Recipe

A hearty autumnal recipe stuffed with quinoa as a source of protein and toasted buckwheat for a little crunch.
Course Main Course
Cuisine British
Keyword Autumnal Recipe Ideas, butternut squash recipes, Stuffed Squash Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2
Calories 403 kcal

Ingredients

  • 1 butternut squash
  • 60 g dry quinoa
  • 1 cup vegetable stock
  • Pinch of chilli flakes
  • 1 tsp dried thyme
  • 2 cloves garlic
  • 1 carrot
  • 1 red pepper
  • Black pepper to taste
  • 4 tbsp buckwheat groats
  • 1 tsp chilli powder

Instructions

  1. Preheat oven to 190°c. Slice the butternut squash open, lengthways. Scoop out the seeds and add a tiny bit of olive oil or fry spray to the flesh. Lightly score the surface of the flesh then place the squash on a baking tray and place in the oven for 45-60 minutes, depending on the size of the squash.

  2. While the squash is cooking, prep the quinoa. Rinse your quinoa, then place in a small saucepan with a cup of vegetable stock on medium heat. Bring to the boil, then reduce to a low simmer and cook, covered, for 12-15 minutes until fully cooked and the water has evaporated. Set the pan aside.
  3. Now, add the diced garlic, carrot and pepper to a non-stick frying pan. Add the chilli flakes, black pepper and thyme then stir to evenly coat the vegetables. Cook for around 5 minutes, until slightly softened but not fully cooked.
  4. Return to the quinoa pan and ‘fluff’ the quinoa up using a fork, then stir the cooked vegetables.
  5. Add the buckwheat groats to the same pan you used for the vegetables along with the chilli powder, then cook on medium heat for three minutes until the buckwheat is toasted.
  6. Once the squash is cooked, add the quinoa and vegetable mix to the squash and sprinkle with the toasted buckwheat to serve.

Serve and enjoy!

Do you guys like the sound of this recipe? What are your favourite autumn recipe ingredients?  

Until next time, 

Sophie 

 

34

Comments

  3. 5 stars
    wow i love how creative you get with your recipe ideas. it’s always so interesting to see what you create because my mind would never think of being able come up with some of the recipes you do. it’s inspiring me to get in the kitchen and play around with different recipes. as far as my favorite autumnal ingredients, i really love potatoes. i always think of autumn and winter when it comes to potatoes because of thanksgiving and christmas. xx

    mich / simplymich.com

    Reply

  5. 5 stars
    Quinoa Stuffed Squash Recipe sounds like a wonderful fall meal. I’ve never tried buckwheat groats but I am willing to try it. I know I like quinoa so I know the stuffed squash would be delicious.

    Reply

  6. Yum, this looks so good! I’ve tried stuffed sweet potato before but never squash, I should give this a try! 🙂 Thanks for sharing!

    Hope you’re having a great week 🙂

    Reply

  9. I love squash and quinoa both so this must be a perfect recipe for me to try this season… looks scrumptious.. thanks for sharing the recipe hon… ❤️

    Reply

  10. This looks super yummy! I’ll admit though, I’ve never had quinoa. It looks weird and thus I refrain from trying it. I know I have to just because everyone talks about it, but it’s a very confusing food to me! I do love butternut squash though, so perhaps I’ll give it a go like this!

    Reply

  12. I am always on the hunt for great dairy-free dishes to add to my rotation. Thanks for this recipe! And for anyone not quite into quinoa, consider adding onions and pepper to the stock that you boil it in. Never fails to liven up any grain.

    Reply

  13. This came at the perfect time! I’ve wanted to do more dinners with squash and this recipe looks fantastic!

    Reply

  16. 5 stars
    This sounds amazing! I’ve been wanting to invest time into more vegetarian and vegan recipes and this seems like a simple yet delicious way for a beginner like me to start! Very well articulated and looks absolutely delicious!

    Reply

  23. I have butternut squash just begging to be used! I made your root soup recipe lately, and loved it. This looks divine; I have had a stuffing similar to this over polenta but in squash . . . love it!

    Reply

  26. Love the sound of this, I don’t know why I’ve never tried stuffed squash before, the idea has just never popped into my mind! I’m also a big fan of quinoa so definitely worth a try of this. I love my hearty vegetable based meals especially when it gets a bit colder, just makes you feel good when it’s always quite dark and dreary whilst being at work all day.

    Chloe xx
    http://www.chloechats.com

    Reply

  32. What a completely different yet fulfilling recipe. I really like quinoa and butternut squash but never had the two together, so it was cool you combined the two. Although I am not vegan, I like to eat a lot of fruits, vegetables and plant-based items in my meals. I can appreciate that this dish looks super hearty, thanks for sharing!

    Natonya |
    https://justnatonya.wordpress.com

    Reply

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