Quinoa-Stuffed Squash Boats Recipe
Quinoa-Stuffed Squash Boats Recipe photo by Taste of Home
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Quinoa-Stuffed Squash Boats Recipe

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My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do. —Lauren Knoelke, Milwaukee, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 4 delicata squash (about 12 ounces each)
  • 3 teaspoons olive oil, divided
  • 1/8 teaspoon pepper
  • 1 teaspoon salt, divided
  • 1-1/2 cups vegetable broth
  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/4 cup dried cranberries
  • 1 green onion, thinly sliced
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 cup crumbled goat cheese
  • 1/4 cup salted pumpkin seeds or pepitas, toasted

Nutritional Facts

1 stuffed squash half: 275 calories, 8g fat (2g saturated fat), 9mg cholesterol, 591mg sodium, 46g carbohydrate (9g sugars, 10g fiber), 9g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.


  1. Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake 15-20 minutes or until tender.
  2. Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
  3. Stir in chickpeas, cranberries, green onion, sage, lemon peel, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds. Yield: 8 servings.
Originally published as Quinoa-Stuffed Squash Boats in Simple & Delicious August/September 2016

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curlylis85 User ID: 3166950 254299
Reviewed Sep. 18, 2016

"My grocery store didn't have delicata squash, so I used the recommended substitute of acorn squash. It was really filling for a vegetarian main dish! The quinoa and chickpea mixture on its own saved very well and we really liked the crunch from the pumpkin seeds."

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