Print
Quinoa Kale Stuffing With Squash Rings

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

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.