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Oil-Free Quinoa-Stuffed Squash Recipe

Up in New England, fall is upon us. And you all know what that means… time for squash! Butternut squash is one of my favorite varieties because of its sweet creamy flavor and versatility. It’s delicious blended into sauce or soup, it’s fantastic in a stir fry, and it’s even better stuffed with your favorite grains and veggies. The perfect ingredient for healthy fall recipes! Give this oil-free quinoa-stuffed recipe a try, or experiment by stuffing squash with other seasonal vegetables.

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Servings: 4 servings


-1 small butternut squash

-1 TBS of Dijon mustard

-2 TBS of maple syrup

-1 tsp of cinnamon

-sea salt and black pepper

-2 cups of cooked quinoa

-½ cup of unsweetened dried cranberries

-1 cup of pecans

(Add cooked kale for an extra nutritional boost!)


  1. Preheat oven to 350 degrees
  2. Pierce squash with a knife and microwave for 5 minutes on high (this will make the butternut squash easier to cut)
  3. Once the squash cools, slice in half the long way and place halves face down in a baking pan with ¼ inch of water at the bottom
  4. Bake for 50 minutes, or until a knife easily pierces and slides through the flesh of the squash
  5. In a bowl mix Dijon, syrup, cinnamon, and salt and pepper
  6. Add quinoa, cranberries and pecans and mix well
  7. Once squash is cooked, stuff with the quinoa mix
  8. Dust with cinnamon, slice and enjoy!



By Caroline DiNicola Fawley

Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies. 


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