Thanksgiving Stuffed Squash


I love adding different dishes to our holiday celebration each year in addition to some of the old favorites. Thanksgiving Stuffed Squash is ideal since it's delicious for vegetarians and turkey eaters, and it also looks so pretty on the table. The squash is filled with orange-scented quinoa, cranberries, pistachios, and shallots. Thanksgiving Stuffed Squash is a great make-ahead dish that frees you up to greet your guests.



Ingredients for Thanksgiving Stuffed Squash

1 cup quinoa, rinsed well

2 cups chicken broth or vegetable broth

3 Festival or Acorn Squash

1/4 cup olive oil

5 ounces chopped kale

4 shallots, diced

1 apple, peeled, seeded, and diced

1/3 cup + 3 tablespoons pistachios, coarsely chopped

1/3 cup + 3 tablespoons dried unsweetened cranberries, coarsely chopped

1 orange zested and juiced

1 teaspoon chopped fresh sage, about 4 leaves

1 1/8 teaspoons ground cinnamon

1/8 teaspoon ground chipotle powder

kosher salt

black pepper

Time-Saving Tip: Cook the quinoa the day before using it. The squash can be filled a day in advance of baking them.


Let's see what we need.


We're ready to cook.

Combine the quinoa and chicken broth in a pot and bring to a boil. Reduce to a simmer and cover and cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.


Even though the recipe starts off using chopped kale, there is still some cutting to do. Cut and discard the thick stems and transfer the kale to a food processor. Pulse 8-10 times until coarsely chopped.


Preheat the oven to 400-degrees. Clean and dry the squash. I find it most comfortable to cut the squash when it is upside down. Carefully cut each squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides of the squash with olive oil and season with salt and pepper. Place each half cut-side down on a parchment-lined sheet pan. Bake until tender but still holding its shape. This can take 30- 40 minutes, depending on the size of the squash.


Add the oil, shallots, kale, chipotle powder to a non-stick pan; season with salt and pepper. Saute a few minutes until vegetables start to wilt and add the cranberries, pistachios, chopped apple, and cinnamon; saute until vegetables and apple are tender. Pour in the juice and stir the quinoa. Once combined, add the orange zest and toss.


Divide the filling equally among the squash. Once filled, the stuffed squash can be covered with foil and refrigerated for a couple of days before finishing. If using the same day, place the covered squash in a 350-degree oven until heated. Depending on the temperature of the squash and filling, this can take around 20-40 minutes.


It's ready! Thanksgiving Stuffed Squash is a perfect vegetarian entree or a great side dish.

Enjoy!


Thanksgiving Stuffed Squash

  • 1 cup quinoa, rinsed well

  • 2 cups chicken broth or vegetable broth

  • 3 Festival or Acorn Squash

  • 1/4 cup olive oil

  • 5 ounces chopped kale

  • 4 shallots, diced

  • 1 apple, peeled, seeded, and diced

  • 1/3 cup + 3 tablespoons pistachios, coarsely chopped

  • 1/3 cup + 3 tablespoons dried unsweetened cranberries, coarsely chopped

  • 1 orange zested and juiced

  • 1 teaspoon chopped fresh sage, about 4 leaves

  • 1 1/8 teaspoons ground cinnamon

  • 1/8 teaspoon ground chipotle powder

  • kosher salt

  • black pepper

  • Combine the quinoa and chicken broth in a pot and bring to a boil. Reduce to a simmer and cover and cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.

  • Even though the recipe starts off using chopped kale, there is still some cutting to do. Cut and discard the thick stems and transfer the kale to a food processor. Pulse 8-10 times until coarsely chopped.

  • Preheat the oven to 400-degrees. Clean and dry the squash. I find it most comfortable to cut the squash when it is upside down. Carefully cut each squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides of the squash with olive oil and season with salt and pepper. Place each half cut-side down on a parchment-lined sheet pan. Bake until tender but still holding its shape. This can take 30- 40 minutes, depending on the size of the squash.

  • Add the oil, shallots, kale, chipotle powder to a non-stick pan; season with salt and pepper. Saute a few minutes until vegetables start to wilt and add the cranberries, pistachios, chopped apple, and cinnamon; saute until vegetables and apple are tender. Pour in the juice and stir the quinoa. Once combined, add the orange zest and toss.

  • Divide the filling equally among the squash. Once filled, the stuffed squash can be covered with foil and refrigerated for a couple of days before finishing. If using the same day, place the covered squash in a 350-degree oven until heated. Depending on the temperature of the squash and filling, this can take around 20-40 minutes.

  • Time-Saving Tip: Cook the quinoa the day before using it. The squash can be filled a day in advance of baking them.

2018 Cranberry Walk