Quinoa Stuffed Roasted Squash with Mushroom Gravy

I’m a BIG fan of winter squash.

There are a wide variety of squashes to choose from. Below are some of my faves:

  • Acorn
  • Butternut
  • Buttercup
  • Carnival
  • Delicata
  • Kabocha
  • Spaghetti
  • Sweet Dumpling

They are all sweet, nourishing and, delicious.

Did I mention sweet? Yes, so good I had to say it twice. Yum!

Get some squash into your beautiful body.

Here’s a fun recipe for you.

Food photos 090


Quinoa Stuffed Roasted Squash with Mushroom Gravy
Prep time
Cook time
Total time
Recipe type: Food is Medicine
Cuisine: Food is medicine
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.

Here for Mushroom Gravy Recipe.