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Quinoa Kale Stuffing With Squash Rings

These pretty acorn squash rings topped with a vegetarian Quinoa Kale Stuffing are just about the prettiest Thanksgiving side dish you can imagine! The recipe is totally customizable and can be made vegan by leaving out the cheese. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 10
Calories: 119 kcal
Course: Side Dish , Appetizer
Cuisine: American

Ingredients

  • 1 acorn squash washed and thinly sliced horizontally into 1/8th inch thick slices, seeds removed
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon olive oil
For the Quinoa Stuffing:
  • 1 teaspoon olive oil
  • 2 small shallots thinly sliced
  • 1/3 cup diced sweet bell pepper
  • 1 sweet potato peeled and diced into 1/2 inch cubes
  • 2/3 cup uncooked quinoa or 1 1/4 cup of cooked quinoa (check how to cook quinoa post)
  • 1 cup sliced fresh kale
  • 2/3 cups chickpeas (canned then drained, or cooked)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh oregano minced (or 1 teaspoon of dried oregano)
  • 1/4 cup grated Parmesan cheese (skip if vegan)

Notes

  • You can add just about anything you like to the vegetarian stuffing. Think walnuts, cranberries, mushrooms, apples, pears, cheese, broccoli, cauliflower, carrots, zucchini, tomatoes, beans, herbs…the possibilities are endless!
  • Use a small pumpkin or a butternut squash if you cannot find acorn squash where you live.
  • Leave out the parmesan to make the Quinoa Kale Stuffing vegan and add some nutritional yeast instead!