The Perfect Plant-Based Dish For Fall
Happy November, friends! While the world continues to spin in a state of disarray, the kitchen is still there for us providing a space to use our hands, clear our minds, and make delicious healthy meals that can fuel our bodies and keep us healthy and strong.
This past week I experimented with kabocha squash, a squash variety I had never used before! It turned out so delicious, I am in love with this recipe. It is fully vegan, gluten-free, and also oil free. This is a perfect plant-based recipe to save in your back pocket for when Thanksgiving rolls around.
Kabocha squash is a Japanese winter squash variety with a flavor comparable to pumpkin mixed with sweet potato. It’s an amazing source of beta-carotene (converts to Vitamin A in the body) as well as Vitamin C, making this a wonderful food to consume for immune health, which we can all benefit from these days. I mixed up a quinoa filling to go with it and let me tell you, the combo is delicious.
Step-by-step recipe details
1. Preheat oven to 400°F. Wash the kabocha squash.
2. Cut squash in half from stem to base. Scrape out seeds (save to roast later if desired).
3. Place halves face down in about 1/4 inch of water in a glass baking dish. Bake for 30-40 minutes, until squash is easily pierced with a fork.
4. Meanwhile, prep quinoa according to package instructions.
5. Mix apple sauce with oregano, black pepper, sea salt, cinnamon, ginger, nutmeg, and mixed spice (see recipe notes for mixed spice blend).
6. Prepare the fruit you would like to add to the stuffing. I used golden berries, which I had never tried before! Other options would be cranberries, pear, apple, or similar.
7. Mix cooked quinoa, kale, applesauce mixture, fruit, and nuts together in a mixing bowl.
8. Fill squash halves with quinoa mixture. Return to oven for an additional 10 minutes. Top with salt and pepper if desired. Serve hot and enjoy!
Recipe Notes
The “mixed spice” I used is a no-salt seasoning blend from Costco. It has a long list of herbs/spices including: onion, garlic, carrot, black pepper, red bell pepper, orange peel, parsley, bay leaves, thyme, basil, celery, lemon peel, oregano, mustard seed, cumin, marjoram, coriander, cayenne pepper, and rosemary. Of course, you do not need this exact seasoning blend to make the recipe. See what you have on hand that might complement the flavor similarly.
Sub out golden berries. When I saw golden berries at Trader Joe’s, I was immediately curious and had to try them! They are tart and went well with this recipe, but I am sure they are not always accessible. Try using another fall fruit option like pear, apple, cranberries, or just use all dried cranberries instead.
Sub out applesauce. I personally love the hint of sweetness the unsweetened applesauce adds to this recipe, but if you prefer a less sweet version you can certainly try swapping it out. You could experiment with an olive oil and apple cider vinegar dressing instead, or simply just olive oil. I have not tried this though so please let me know what you think if you try it this way!
More protein. To increase the protein in this dish, you could certainly add tofu to the quinoa filling. I would dice it up into small cubes and mix it in well to allow the other ingredients to flavor the tofu.
More healthy fats. To increase the healthy fat content of this recipe, try adding raw hemp or pumpkin seeds. Hemp seeds can be easily sprinkled on top or mixed in. Pumpkin seeds would probably be best mixed in.
As always, please let me know if you try this recipe! Leave a comment below and tag me in your photos on Instagram @wellismore so I can see your delicious creations.
Stuffed Kabocha Squash
Vegan, Gluten Free, WFPB
ingredients
Makes roughly 4 servings
Squash:
2 small kabocha squashes
Filling:
1 cup quinoa, cooked
1/2 cup kale, finely chopped, stems removed
1/2 cup fruit of choice (see recipe notes)
1/2 cup walnuts or pecans, chopped
3/4 cup unsweetened applesauce
1/4 cup dried cranberries, chopped
1/2 tsp black pepper
1/2 tsp sea salt
1/2 tsp oregano
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp mixed spice (see recipe notes)
Instructions
Preheat oven to 400°F.
Rinse kabocha squash and cut in half vertically (from stem to base).
Scrape out seeds - save for later if you’d like to roast them.
Place halves cut side down in a baking dish filled with approximately 1/4 inch water.
Bake for 30-40 minutes, until squash is easily pierced with a fork.
Meanwhile, start the quinoa. Cook according to package instructions.
Mix applesauce, salt, pepper, herbs and spices together. Add cooked quinoa, kale, fruit, nuts, dried cranberries, and applesauce mixture to a mixing bowl. Mix well to combine.
Remove squash from oven and divide the filling between the 4 halves.
Return to oven for 10 minutes.
Remove from oven, top with additional salt & pepper if desired.
Serve hot and enjoy!
As always, please let me know if you try this recipe! Leave a comment below and tag me in your photos on Instagram @wellismore so I can see your delicious creations.