Quinoa Stuffed Squash Boats

Looking for a healthy, festive, and freezer-friendly holiday side dish? These Stuffed Squash Boats are filled with chickpeas, cranberries, and pumpkin seeds, and might just steal the spotlight at your next holiday meal.

Welcome to Holiday Side Dishes Week! I often prefer the side dishes over the main dish when it comes to holiday eating, is that strange? This fall, squash has been my go-to ingredient, and I couldn’t resist picking up some beautiful delicata squash at the local farm. 

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What You'll Need

• Delicata squash
• Olive oil
• Pepper and salt
• Vegetable broth
• Quinoa
• Chickpeas 
• Dried cranberries
• Green onion
• Fresh or dried sage
• Lemon zest and juice
• Goat cheese (if desired)
• Pumpkin seeds or pepitas, toasted

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How to Make It

1. Preheat oven to 450°F (230°C).

2. Prepare the squash: Slice each squash lengthwise and remove seeds. Brush cut sides with 1 teaspoon olive oil, sprinkle with pepper and 1/2 teaspoon salt, and place cut side down on a baking sheet. Bake 15–20 minutes until tender.

3. Cook quinoa: In a large saucepan, combine vegetable broth and quinoa; bring to a boil. Reduce heat and simmer, covered, 12–15 minutes, until liquid is absorbed.

4. Prepare the filling: Stir in chickpeas, cranberries, green onion, sage, lemon zest, lemon juice, remaining olive oil, and remaining salt.

5. Stuff the squash: Spoon the quinoa mixture into the baked squash halves.

6. Finish: Sprinkle with goat cheese (if using) and toasted pumpkin seeds. Serve warm.

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Tips & Variations

• Squash alternatives: Butternut or acorn squash work well if delicata isn’t available.

• Make-ahead: Prepare filling ahead of time and refrigerate or freeze; bake from chilled or frozen.

• Holiday flavor boosters: Add a pinch of cinnamon or nutmeg for a festive twist.

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It was great the day of, and it also froze and reheated great, which is pretty awesome around the holidays when I'm always looking to save time.  If you can't get your hands on the delicata, it would be great in butternut or acorn squash too.

Tried these Quinoa-Stuffed Squash Boats? Leave a comment down below and let me know how they turned out! You may also enjoy my Ginger Pear Compote with Cranberries or  Acorn Squash with Cranberry Stuffing.

Thank you so much to Heather for hosting, and to all of the other #FestiveFoodies for sharing their #HolidaySideDishes! You can see what they're serving up by using the links at the bottom of the post.

Quinoa Stuffed Squash Boats

Ingredients

• 4 delicata squash (about 12 ounces each)
• 3 teaspoons olive oil, divided
• 1/8 teaspoon pepper
• 1 teaspoon salt, divided
• 1 1/2 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 can chickpeas or garbanzo beans (15 ounces) rinsed and drained
• 1/4 cup dried cranberries
• 1 green onion, thinly sliced
• 1 teaspoon minced fresh sage (used dried)
• 1/2 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• 1/2 cup crumbled goat cheese (omitted)
• 1/4 cup salted pumpkin seeds or pepitas, toasted

Instructions

1. Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake 15-20 minutes or until tender.
2. Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
3. Stir in chickpeas, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.

Notes

Source: https://www.tasteofhome.com/recipes/quinoa-stuffed-squash-boats/

Other recipes you may enjoy:

Cider Glazed Carrots

Herbed Garlic Potatoes

Quinoa Arancini

quinoa, squash, cranberries, pepitas

Side dishes, Main dishes

American

• Bacon and Pickled Jalapeno Cornbread Stuffing from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cheesy Bacon Creamed Spinach from Daily Dish Recipes
• Cranberry Orange Relish from Everyday Eileen
• Dijon Maple Green Beans with Caramelized Pecans from Sweet Beginnings
• Low Carb Stuffing from Palatable Pastime
• Old Fashioned Celery and Onion Stuffing from Cookaholic Wife
• Parmesan Roasted Balsamic Brussels Sprouts from Hezzi-D's Books and Cooks
• Quinoa Stuffed Squash Boats from Jolene's Recipe Journal
• Roasted Brussels Sprouts, Butternut Squash, Pecans, and Cranberry from The Tip Garden
• Scalloped Potatoes from Cindy's Recipes and Writings
• Skillet Cornbread with Bacon, Onion, Cheddar from Our Good Life
• Skillet Rolls from A Day in the Life on a Farm
• Vegan Maple Thyme Mashed Sweet Potatoes from The Baking Fairy