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Quinoa stuffed squash

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 Skip links
8 Servings - 30 min -
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Servings:8  | Calories:281 | Total Fat:8g  | Chol:7mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 3g
15 %
Total Carb 43g
14 %
Fiber 8g
32 %
Sugars 8g
Cholesterol 7mg
2 %
Sodium 722mg
30 %
Protein 12g
23 %
38% Others combined
27% Quinoa
22% Garbanzo beans
10% Goat cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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) garbanzo beans or chickpeas, rinsed and drained
1/4 cup dried cranberries
1 green onion, thinly sliced
1 teaspoon minced fresh sage
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 cup crumbled goat cheese
1/4 cup salted pumpkin seeds or pepitas, toasted

Directions : View recipe directions on
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