• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Plentyfull Vegan

Nourishing and delicious vegan recipes.

  • Home
  • About
    • Shop my Vegan Pantry
  • Recipes
    • Breakfast
    • Entrées
    • Dessert
    • Salads and Bowls
    • Staples and Snacks
  • Vegan Myths
  • Travel & Lifestyle
Home » Entrées » Stuffed Squash – Quinoa, Lentils & Fried Apple + Sage

Stuffed Squash – Quinoa, Lentils & Fried Apple + Sage

October 5, 2017 by emmamcdonald 2 Comments

Vegan Stuffed Squash

It is Thanksgiving this weekend here in Canada, which means….. a whole weekend of delicious fall food! For me, since I have three thanksgiving dinners it means three meals of recipe experimenting (the dream)! This vegan stuffed squash is something I came up with earlier in the month when squashes first came into season. I wanted to make sure I posted it before Thanksgiving weekend to add to all of the lovely vegan Thanksgiving dinner inspiration.

Vegan Thanksgiving Menu

Thanksgiving (and other holiday dinners) is usually the last meal vegans or vegetarians consume meat or other animal products. This is a perfect filling (and pretty) substitute for turkey and also makes a great side dish if you’re into the whole ‘Tofurkey’ business. You can also check out Butternut Squash Farro Risotto or Pumpkin Spice Scones for other Thanksgiving inspo!

Vegan Stuffed Squash:

This recipe really only takes 40 minutes, as you can cook everything for the inside of the squash while the squash is baking.

To serve, you can either scoop out the squash and mix it with the quinoa mixture or give each person a separate squash and scoop as you eat (more fun).

If you make this I would love to see how you liked it! Leave a comment or tag @PlentyFullVegan on Instagram.

5.0 from 1 reviews
Quinoa Apple & Kale Stuffed Squash
 
Save Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Baked acorn squash stuffed with kale, apple, quinoa, lentils and sage.
Recipe type: Dinner
Serves: 4
Ingredients
  • 2 Acorn Squash
  • Cinnamon
  • 1 Cup Quinoa, Farro, CousCous or grain of choice
  • ½ Cup Lentils*
  • 3 Vegetable Broth (Divided for cooking)
  • 1 Tbsp Olive Oil
  • Black Pepper
  • ½ white or yellow Onion
  • 1 clove of garlic
  • 4-5 Fresh Sage Leaves
  • 1 Apple
  • 2 Stalks of Kale
  • ½ Cup Walnuts
  • 1 Tbsp Maple Syrup
  • Optional: Fresh herbs to garnish, Tofu Feta or other vegan cheese, Pomegranate
Instructions
  1. To cook squash pre-heat oven to 425 F. Cut the acorn squash in quarters to form four 'bowls' and scoop out the seeds. Once the oven is heated sprinkle with cinnamon and bake for 35-40 minutes.
  2. While the squash is cooking, boil 1 cup of water in a small pot (for the lentils), and 2 cups of water in another small pot (for the grain). Once the water is boiled add in lentils and quinoa to their respective pots and reduce to a simmer. The lentils will take about 20 minutes to cook, cook the grain according to the package directions. Should be anywhere from 15-30 minutes.
  3. While the quinoa and lentils are cooking add onion, garlic and sage to a pan with olive oil and cook until the onion is translucent and the sage is fragrant. Add in chopped apple and kale and cook for about 5 minutes until cooked.
  4. During the last 5-10 minutes of the squash baking, chop walnuts and coat with maple syrup. Toast in the oven until the squash is finished.
  5. When the squash is finished, remove from the oven and let it cool so it's cool enough to touch (but warm enough to eat). Then, scoop out the inner layer so there is more room for filling. You can add the scooped squash to the filling or save it for later. It makes great leftovers mashed, in a soup or salad (I even made hummus with it)!
  6. Next, fluff the grain with a fork, ensure there is no water left in the lentil pot and the lentils are cooked all the way through. Combine these with the apple and kale mixture and scoop into the squash bowls. Garnish with the maple toasted walnuts and herbs!
  7. This serves 4 as a main or about 8 as a side.
Notes
* Sub canned chickpeas for lentils - add-in at the end when mixing vegetables and quinoa
3.5.3251

Filed Under: Entrées, Recipes

Previous Post: « Pesto Zoodles
Next Post: Pumpkin Spice Granola »

Reader Interactions

Comments

  1. Kim

    October 29, 2021 at 1:17 am

    Made this for my family for dinner tonight. Everyone enjoyed it. Topped it with pomegranate. So beautiful, healthy and tasty.!

    Reply
    • emmamcdonald

      October 29, 2021 at 9:10 pm

      That’s amazing, so glad you loved it!

      xx
      Emma 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
Read More…

  • Instagram
  • Pinterest

Grilled Portobello Mushrooms

marinated grilled portobello mushroom

Vegan Tofu Feta

Tempeh Mushroom Burritos

vegan tempeh mushroom burrito

Crispy Tofu Bowl with Umami Tahini Dressing

Crispy tofu buddha bowl

Footer

Get Inspired

  • Instagram
  • Pinterest

Copyright © 2023 · Foodie Pro & The Genesis Framework