Everybody has heard of quinoa grains, but have you seen anybody use it as a stuffing rather than a substitute for rice? I absolutely love this versatile grain because it can take on many flavors, and it can be used in so many delicious ways!

Quinoa is a triple threat to the food industry. It can add body, texture, and nutrients to your meals. It is a versatile ingredient that can be incorporated into breakfast, lunch, and dinner. It is also rich in all nine amino acids, fibrous, and high in antioxidants.

The rest of the ingredients in this dish are packed with health benefits as well.

Bell peppers contain both vitamin A and C, and acorn squash is protective against chronic conditions like heart disease.

I love the vibrancy of this unique dish and its soft texture. The flavors are like no other, from the nutty flavor of the squash and the sweetness of the maple syrup to the cardamom’s earthy taste and the nutty pops of quinoa.

This is the perfect choice for your upcoming Thanksgiving dinner. The final product is near close to perfection on a plate! Let’s dive in.

How to Make Stuffed Quinoa Squash for Thanksgiving

Preparation: 20 minutes

Cook Time: 40 minutes

Serving: 2 people

Ingredients

• 1/2 cup quinoa (uncooked)
• 1 1/2 cup vegetable broth
• 1 acorn squash
• 2 tablespoons of olive oil
• 1 onion (finely diced)
• 1 bell pepper (diced)
• ½ cup of sliced mushrooms
• 3 garlic cloves (minced)
• 1 tsp thyme
• 1/2 tsp cardamom
• 1 tsp salt
• Fresh cracked pepper (to taste)
• 2 tbsp maple syrup
• ¼ cup chopped fresh parsley

For your garnish:

• 1/2 cup pomegranate seeds
• Fresh basil

Preparation & Cooking

Step 1

Preheat the oven to 425°F.

Step 2

Cut each squash in half horizontally. Remove the layers and seeds from inside the squash.

Check out this other holiday-inspired recipe: How to Make Pecan & Chickpea Stuffed Sweet Potatoes

Step 3

Place the squash on a baking sheet. Brush the inside with olive oil and sprinkle with salt and pepper. Roast the squash for about 40 minutes.

Step 4

Add quinoa and the vegetable broth to a medium-sized saucepan. Bring to a boil, then lower the heat to maintain low heat. Cover with the lid and cook until the liquid is evaporated and the quinoa is cooked (about 12 minutes).

Step 5

In a large saucepan, heat 2 tbsp of oil over medium heat. Sauté the onion, mushrooms, and pepper for five minutes.

Step 6

In your saucepan, add the garlic, thyme, cardamom, maple syrup, salt, and pepper. Mix well.

Step 7

Remove the saucepan from the heat and add in the cooked quinoa. Mix well.

Step 8

When the squash is ready, fill it with the stuffing mix.

Step 9

Add pomegranate seeds and fresh basil on top to serve.

This Dish Will Have You Wanting Seconds!

Even if you don’t incorporate this dish into your Thanksgiving meal, it is still perfect for serving throughout the autumn season. We promise that it is a definite crowd-pleaser and will satisfy all of your vegetarian and vegan friends.

bon appétit!

Looking for more squash recipes? You might also be interested in: How to Make Winter Squash Soup