Stuffed Squash with Quinoa, Chard, and Cranberries

Stuffed Squash with Quinoa, Chard, and Cranberries

Golden roasted squash halves cradle a hearty filling of fluffy quinoa, earthy chard, and jewel-like cranberries for a dish that’s as vibrant as it is nourishing. Packed with plant-based protein and fiber, this vegan centerpiece balances savory depth with a pop of tart-sweet brightness. A drizzle of tangy red wine vinegar dressing ties it all together, making every bite both wholesome and irresistibly satisfying.

Stuffed Squash with Quinoa, Chard, and Cranberries

Stuffed Squash with Quinoa, Chard, and Cranberries makes a stunning Thanksgiving dish because its natural sweetness pairs beautifully with its savory, hearty filling, creating a balance of comfort and elegance. Served in its own edible “bowl,” it doubles as both centerpiece and side, adding color, flavor, and a festive touch to the holiday table. It’s a thoughtful option for vegetarians, offering a satisfying, protein-rich main that feels just as celebratory as the turkey.

Roasted Carnival Squash

If there’s one vegetable that feels like a hug from the oven, it’s winter squash. With its sturdy skin and naturally sweet, nutty flesh, it’s built for cozy, cold-weather cooking. From acorn to butternut, each variety brings its own personality to the table—making it the perfect canvas for hearty, plant-based creations. Winter squash is more than just a cozy seasonal ingredient—it’s a nutrient powerhouse with unique benefits for your eyes, heart, digestion, and even blood sugar balance. It's high in potassium, magnesium and fiber.

For Stuffed Squash, choose hard, round squash shapes that are fairly evenly shaped and can become a "bowl" for your filling, such as acorn or carnival squash.

Stuffed Squash with Quinoa, Chard, and Cranberries

Swiss Chard is a leafy green that truly deserves applause. It can appear with rainbow-colored stems or as bunches of red or white/green, featuring broad and tender leaves, offering both beauty and nutrition. Rich in vitamins A, C, and K, along with minerals like magnesium and iron, chard is excellent for bone health, immunity, and energy. It has a mild, slightly earthy taste. Using red or rainbow chard will impart a slight pink tint to your quinoa, as shown in my photos. If you prefer to avoid this, opt for chard with white or green stems.

Dried cranberries and optional pomegranate seeds contribute a sweet-tart kick to the filling, enhancing it both visually and in taste. Pumpkin seeds add a bit of crunch and healthy protein to the mix. Chickpeas are minimal, to keep the dish lower in FODMAPs. If not concerned about that, use the full can and boost the protein and fiber content even more.

Stuffed Squash with Quinoa, Chard, and Cranberries

FODMAPs: Most types of winter squash contain high levels of FODMAPs (fructans) when consumed in quantities exceeding 1/2 cup. However, the other ingredients in the filling are low in FODMAPs in the amounts used for a single serving, making this a great dish for the reintroduction phase of the FODMAP diet.

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