Veggie-stuffed roasted squash is one of my ultimate favourite meals! It’s like having dessert for lunch! This one right here is a Kabocha squash, stuffed with quinoa, garlicky mushrooms, spinach and sun-dried tomatoes! TO-DIE-FOR!

Kabocha is an Asian variety of winter squash, similar in texture and flavor to a pumpkin and sweet potato combined. It is an excellent source of immune-supportive vitamin A (in its “previtamin” carotenoid forms) and free radical-scavenging vitamin C. It is also a very good source of dietary fiber, vitamin B6 and minerals such as manganese.

Quinoa & Mushroom-Stuffed Winter Squash Recipe

Serves 4

Ingredients

  • 2 Kabocha squashes
  • 1 and 1/2 cups mushrooms, finely chopped
  • 1 cup quinoa, rinsed well and drained
  • 1/2 cup water (for cooking quinoa)
  • 2 cups spinach leaves
  • 3 garlic cloves
  • 1 teaspoon thyme
  • 1 teaspoon turmeric
  • 1/4 cup sundried tomatoes
  • Sea salt and pepper, to taste
  • Drizzle of extra-virgin olive oil (optional)

Directions

  1. Preheat oven to 400F
  2. Cut the squash in half, season with quality sea salt and pepper and roast in the oven for about 40 minutes
  3. While squash is roasting, cook the quinoa according to package instructions
  4. In a separate pan, heat coconut oil over medium and add the mushrooms. Grate in garlic. Sauté until the liquid evaporates, then season with salt, pepper, turmeric and thyme
  5. Add spinach to mushrooms, toss for a few seconds until wilted, then remove from heat
  6. Toss the roasted squash with EVOO and stuff with cooked quinoa, mushrooms, spinach and sundried tomatoes. Enjoy!