Quinoa Kale Stuffing With Squash Rings

These pretty acorn squash rings topped with a vegetarian Quinoa Kale Stuffing are just about the prettiest Thanksgiving side dish you can imagine! The recipe is totally customizable and can be made vegan by leaving out the cheese.

Looking for a fabulous new way to do stuffing, or enjoy some squash, veggie and quinoa goodness? You’ll have to make this quinoa kale stuffing with squash rings! It’s everything you’re looking for in a stuffing, and simply everything you’re looking for in a perfect side dish.

I think you can feel the excitement. The joy. The OMG it’s fall an time for wonderful squash recipes! These baked rings of acorn squash topped with Quinoa Kale Stuffing are one of those recipes, that combine all the magic of fall cooking!

Why you are going to love these Quinoa Kale Stuffing-topped Squash Rings: 

Now if you’re a veggie lover already—you’ll absolutely fall in love with these stuffed squash rings. And if you’re a bit veggie challenged, I urge you to give these a try and you’ll change your mind.

These Squash Rings are obviously a show-stopping side dish to serve alongside your Roast Turkey on Thanksgiving, but they also make for a filling main dish paired with a salad and some cheese and nuts mixed into the stuffing.

As this recipe is highly customizable, you can add your favorite herbs, nuts, spices, cheeses etc, and sneak in a veggie or two.

How to make Quinoa Kale Stuffing-Topped Squash Rings: 

Start with the quinoa stuffing. You can use pre-cooked quinoa if you’ve got some in the fridge (check out how to cook quinoa for tips and perfect results) or you can cook the quinoa together with the sweet potato.

I start by sautéing onion, bell peppers and then add in the sweet potatoes and quinoa (uncooked) with a little bit of water, lower the heat and cover the pot for about 20 mins until everything is tender and cooked.

Then, I turn off the heat and add in some fresh kale and cooked chickpeas (or canned, drained chickpeas), some Parmesan cheese (skip if you’re vegan), seasoning, fresh oregano and that’s it!

I love acorn squash as a base for this recipe because when sliced horizontally, they look like flowered rings. Not to mention they’re so buttery sweet, rich and just perfect balance to the hearty quinoa stuffing.

If you’ve got small pumpkins or a butternut squash, they would work fabulously too! When sliced into 1/8th inch thick, the squash doesn’t need to be pricked or peeled at all.

Just toss the rings with some olive oil, salt and pepper, then pile on your quinoa stuffing along the sides and the center—even if hollow like the acorn squash rings, the stuffing will stick onto the squash—don’t worry!

Bake these quinoa kale stuffing – topped squash rings for 15-20 mins until the squash is fork tender!

I mean, who could possibly turn down a slice of these gorgeous stuffing loaded squash rings?

Serve them as they are or drizzled with some homemade Tahini Sauce. 

Simple, made with fresh seasonal ingredients, gluten-free, vegan and healthy – what else could a side dish possibly deliver? These Quinoa Kale Stuffing-Topped Squash Rings are simply amazing. Give these a try, personalize them however you like and enjoy! 🙂

Tips for success:

• You can add just about anything you like to the vegetarian stuffing. Think walnuts, cranberries, mushrooms, apples, pears, cheese, broccoli, cauliflower, carrots, zucchini, tomatoes, beans, herbs…the possibilities are endless!
• Use a small pumpkin or a butternut squash if you cannot find acorn squash where you live.
• Leave out the parmesan to make the Quinoa Kale Stuffing vegan and add some nutritional yeast instead!

5 from 6 votes

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Quinoa Kale Stuffing With Squash Rings

These pretty acorn squash rings topped with a vegetarian Quinoa Kale Stuffing are just about the prettiest Thanksgiving side dish you can imagine! The recipe is totally customizable and can be made vegan by leaving out the cheese. 

Course Appetizer, side

Cuisine American

Keyword baked acorn squash rings, quinoa stuffing with kale and chickpeas, vegetarian quinoa stuffing

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10

Calories 119 kcal

Author Mahy

Ingredients

• 1 acorn squash washed and thinly sliced horizontally into 1/8th inch thick slices, seeds removed
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon olive oil

For the Quinoa Stuffing:

• 1 teaspoon olive oil
• 2 small shallots thinly sliced
• 1/3 cup diced sweet bell pepper
• 1 sweet potato peeled and diced into 1/2 inch cubes
• 2/3 cup uncooked quinoa or 1 1/4 cup of cooked quinoa (check how to cook quinoa post)
• 1 cup sliced fresh kale
• 2/3 cups chickpeas (canned then drained, or cooked)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh oregano minced (or 1 teaspoon of dried oregano)
• 1/4 cup grated Parmesan cheese (skip if vegan)

Instructions

1. Preheat the oven to 425 degrees.
2. Prepare the stuffing by sautéing the shallots and bell peppers with the olive oil in a show skillet over medium heat.
3. Add int he sweet potatoes and quinoa (if uncooked, otherwise if using cooked quinoa, add it in later).
4. Toss the mixture together and add in 1 cup of warm water if using raw quinoa, and if using cooked quinoa, add just 1/2 cup of warm water to the sweet potato mixture.
5. When the water starts to bubble, lower the heat to low and cover the pot for about 15 mins until sweet potatoes are tender and quinoa is cooked (if using raw).

6. Uncover the pot and make sure no more water is remaining at the bottom of the pan. If you find some water, keep the lid uncovered and let the mixture continue to cook on low for another 2 mins until the water has evaporated. At that point add in the quinoa and toss for a few seconds.

7. When the quinoa sweet potato mixture is ready, add in the kale, parmesan cheese, chickpeas, seasoning and oregano. Toss well and set aside.
8. Toss the squash rings with salt, pepper and olive oil and place them on a parchment lined baking sheet.
9. Top each squash ring with about half a cup of the quinoa stuffing. Place stuffing in the centre and to the sides of the rings leaving a little bit of border.
10. Place the baking sheet in the oven and bake for 15-18 mins until the squash is fork tender.

Recipe Notes

• You can add just about anything you like to the vegetarian stuffing. Think walnuts, cranberries, mushrooms, apples, pears, cheese, broccoli, cauliflower, carrots, zucchini, tomatoes, beans, herbs…the possibilities are endless!
• Use a small pumpkin or a butternut squash if you cannot find acorn squash where you live.
• Leave out the parmesan to make the Quinoa Kale Stuffing vegan and add some nutritional yeast instead!

Nutrition Facts

Quinoa Kale Stuffing With Squash Rings

Amount Per Serving (1 serving)

Calories 119 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 2mg1%

Sodium 112mg5%

Potassium 332mg9%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 2850IU57%

Vitamin C 19.6mg24%

Calcium 67mg7%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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