Quinoa Stuffed Roasted Squash with Mushroom Gravy
Recipe type: Food is Medicine
Cuisine: Food is medicine
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 small winter squash (acorn, sweet dumpling, or carnival) halved and seeded
  • Olive oil
  • Sea salt
  • 1 onion, peeled and diced small
  • 2 celery stalks, diced small
  • 1 tbsp. fresh parsley, minced
  • 1 tbsp. fresh sage, minced or 1 tsp. dried sage
  • ¼ cup dried cranberries
  • 1 cup red quinoa, rinsed
  • 1½ cups chicken stock (or water)
  • 1 tsp. real salt
  • 2 dashes of freshly ground black pepper
  1. Preheat oven to 375°.
  2. Lightly oil the outside and inside of the halved squash.
  3. Season lightly with sea salt and roast, flesh side down for 45 minutes or until easily pierced with a fork.
  4. While squash is roasting, add 1 tbsp. olive oil into a frying pan and saute onion and celery 3-5 minutes.
  5. Season with sea salt and fresh pepper.
  6. Add the parsley, sage and cranberries and continue cooking another 2-3 minutes.
  7. Add quinoa and stock and bring to a boil. Cover and reduce heat to simmer for 13-15 minutes.
  8. When the squash finishes cooking remove, from the oven and set on individual plates.
  9. Spoon quinoa mixture into squash and top with Mushroom Gravy.
Recipe by Andrea Beaman at https://andreabeaman.com/quinoa-stuffed-roasted-squash-with-mushroom-gravy/