Quinoa Stuffing Stuffed Squash

by Heidi @ Food Doodles on November 3, 2011

This week my column was on Hubbard squash.  As much as I love squash, I had never tried hubbard.  Usually they’re too big(especially considering that besides the kids I’m the only one eating it) and to be honest I’m a little scared of them.  When I was asking about squash for my column, a lady at the market pointed me to these small squashes in different colors that are actually smaller hubbard squashes.  Awesome!  After giving them a try, they really are delicious, I’ll be buying them more frequently 🙂  Have you tried hubbard squash before?  What’s your favorite kind of winter squash?

If you’re serving this to kids it can be difficult for little ones to scoop out the squash but since the egg holds things together a little you can slice it into thick slices and then with a knife take off the peel, making it much easier for little ones to scoop and feed themselves.  For even younger ones you could slightly mash the squash and mix in the quinoa to make a full baby meal 😀  If you don’t like the tartness of fresh cranberries(even though I find they do contrast with the sweet squash really well) you can substitute dried cranberries if you like them better.  Surprisingly, my almost 2 year old daughters favorite part was the fresh cranberries so you never know till you try it 🙂

[print_this]Quinoa Stuffing Stuffed Squash

  • 1 small hubbard squash or other small to medium sized squash
  • 3/4C dry quinoa
  • 1 1/2 C water or stock
  • 1 tbsp butter, plus more for the squash
  • 1 small onion, finely chopped
  • 1 clove garlic
  • 1 stalk celery, diced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tsp poultry seasoning(or a mix of your favorite stuffing herbs and spices)
  • 3/4 tsp salt
  • Black pepper to taste
  • 2 large eggs
  • 1/4C fresh or frozen cranberries(or substitute dried)
  • 1/4C slivered almonds(or roughly chopped walnuts)
  • 1/4C fresh parsley

Start by rinsing your quinoa.  I measure out one cup of quinoa into a bowl of water, stir it and let it sit for a moment before draining completely.  In a small pot heat the butter over medium heat and add the onion and celery.  Cook for just a few minutes before adding the garlic and cooking for just a minute more.  Then add the quinoa, seasonings and water or stock.  Bring to a boil, then turn down to a simmer and cover the pot.  Cook for 20 minutes or until the quinoa is soft and all the water is absorbed.  Set aside until cool enough to add the eggs  Cooking the quinoa filling can be done the night before and then cooled in the fridge overnight.  The filling can also be eaten separately as a side dish if you choose to bake your squash differently.

Preheat your oven to 350 degrees.

While waiting for the quinoa to cook, prepare your squash by chopping it in half from the stem(or just beside it) down.  Scoop out the seeds and save them to roast or discard them.  Place the squash halves face down on a baking sheet in an inch of water and bake for 30 minutes.

Once the quinoa mixture is cool enough, add the eggs, plus an extra pinch or two of salt.  Stir in the cranberries and nuts.  Remove the squash halves from the water and place cut side up on a fresh baking sheet then scoop the filling into the squash.  How much filling you need will depend entirely on the size of your squash.  You can also prepare half the filling if your squash are particularly small, by using half the amount of nuts, cranberries and eggs.

Pack the filling into the squash and be sure to mound the filling over the top of the squash if you have enough.  Place squash in the oven.  Bake until the squash is completely tender when poked with a fork and the quinoa filling is hot.  This took about 30 more minutes for my small squash, but again will depend on the size of squash.  The squash is done when the squash is tender and the top get golden and slightly crunchy.  Once done, serve immediately.  One stuffed half squash could possibly feed one person as a main dish depending on the size, but the squash halves can easily be cut in half or even quarters to serve as a side.[/print_this]

Leave a Comment

{ 14 comments… read them below or add one }

1 Kristy Kelley September 28, 2012 at 13:54

Ahhh, this looks gluten free and extremely yummy! I will be trying this soon.

— Kristy @ Wine Logic


2 gina November 27, 2011 at 07:23

i love squash…all kinds but i have to admit i’ve not heard of hubbard squash? they look like acorn squash. anyway, in my mind they have to be wonderful…they are squash! now adding your quinoa goodness to it, even more wonderful. i will be trying this sooner than later.


3 Gosia November 18, 2011 at 21:34

This is one of those mouth-watering recipes that you know you gotta make. I love squash, but never thought to combine it with quinoa. I bet it’s a perfect combination.
Now on another note, I’ve just realized you’re pregnant. What great news. Congratulations.
Take a good care of yourselves.


4 Vianney Rodriguez November 11, 2011 at 21:08

Great recipe. I love squah and your filling looks amazing!


5 Amy @ Gastronome Tart November 11, 2011 at 08:29

I have tried Hubbard squash once and it was so huge! Delicious but hard to break it down. This recipe is perfect for it!


6 Winnie November 10, 2011 at 07:08

I love winter squash in all forms and stuffed with this yummy quinoa filling? Sounds fantastic.


7 Gosia November 5, 2011 at 15:57

What a great combination – squash and quinoa – both my favourites. Gotta try! Right? I, too, get my squash fix of recent, roasting it and then doing almost anything with the pulp – cakes, tarts, soups, pasta, but I haven’t done the stuffing yet and it looks so, so yummy. Thanks for the recipe.


8 Sonia The Healthy Foodie November 4, 2011 at 13:33

That looks YUM, Heidi! I don’t think I’ve ever even heard of hubbard squash, but I figure I could very well use my favorite: acorn! Also, I think I would sprinkle some goat cheese on mine. As for the cranberries, I love that you are using fresh. Fresh cranberries are just the best. My daughter and I just go gaga for them. We’ll sit down with a bag and wolf the whole thing down (if we lose control, that is…)

Love this recipe!


9 Rawkinmom November 4, 2011 at 09:37

This is a perfect holiday dish!!!


10 Michaela November 4, 2011 at 04:39

this looks absolutely delicious!
I have never tried that stuff (not yet :))!


11 Editorial Team | Healthy Aperture November 3, 2011 at 19:05

Perfect for the upcoming holidays


12 surlykitchen November 3, 2011 at 18:46

stuffed squash is one of my favorite meals. this looks super yummy


13 Pure2raw twins November 3, 2011 at 17:35

looks great! perfect for this time of year


14 Maryea {Happy Healthy Mama} November 3, 2011 at 17:13

I loved stuffed squash and your filling looks really good. I love that your daughter enjoyed the fresh cranberries! 🙂


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