Stuffed Squash Recipe Vegetarian: Easy and Delicious Ideas

Summer squash, with its delicate texture and mild flavor, is the perfect vegetable to transform into a hearty and satisfying vegetarian meal. This stuffed squash recipe vegetarian combines vibrant fresh vegetables, wholesome grains, and aromatic herbs to create a dish that’s both nourishing and delicious.

Whether you’re looking for a comforting weeknight dinner or an impressive dish to serve guests, stuffed squash offers a colorful presentation and a variety of textures that will keep you coming back for more.

In this recipe, we’ll use zucchini or yellow squash as edible vessels filled with a medley of sautéed vegetables, protein-rich quinoa, and savory seasonings. The best part?

It’s entirely vegetarian, easy to customize, and packed with nutrients. Plus, it’s a fantastic way to get your family excited about eating more vegetables.

Ready to dive in? Let’s explore why this recipe might just become your new favorite!

Why You’ll Love This Recipe

This stuffed squash recipe is a fantastic way to elevate simple vegetables into a wholesome and hearty meal. It’s perfect for vegetarians and anyone looking to add more plant-based dishes to their diet.

Here’s why you’ll fall in love with it:

• Easy to prepare: With simple steps and common ingredients, this recipe is accessible for cooks of all levels.
• Highly customizable: Swap in your favorite vegetables, grains, or spices to tailor it to your tastes.
• Nutrient-packed: Loaded with fiber, protein from quinoa, and vitamins from fresh veggies, it’s as healthy as it is tasty.
• Beautiful presentation: Stuffed squash boats are visually appealing, making this dish perfect for dinner parties or family meals.
• Vegetarian and vegan-friendly: You can easily make this vegan by omitting cheese or using vegan alternatives.

Ingredients

• 2 medium zucchinis or yellow squashes (about 8 inches long)
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup mushrooms, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cooked black beans (optional for extra protein)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese or vegan cheese alternative (optional)
• Fresh parsley or basil for garnish
• Lemon wedges for serving

Equipment

• Baking sheet or casserole dish
• Mixing bowl
• Knife and cutting board
• Skillet or frying pan
• Spoon and spatula
• Measuring cups and spoons
• Oven

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a casserole dish.
2. Prepare the squash: Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds and some flesh from the center to create “boats.” Be careful not to scoop too much, so the squash holds its shape.
3. Lightly season the squash boats with salt, pepper, and a drizzle of olive oil. Place them cut side up on the baking sheet and roast for 15 minutes to soften slightly.
4. While the squash bakes, prepare the filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
5. Add the minced garlic, diced bell pepper, and mushrooms. Cook for another 5-6 minutes, stirring occasionally until the vegetables are tender.
6. Stir in the cherry tomatoes, cooked quinoa, and black beans (if using). Season with oregano, basil, salt, and pepper. Cook for another 3 minutes, allowing the flavors to meld.
7. Remove the squash boats from the oven and fill each with the vegetable and quinoa mixture. Press the filling gently to pack it in.
8. Sprinkle shredded cheese evenly over the tops, if using.
9. Bake for an additional 15-20 minutes until the squash is tender and the cheese is melted and golden.
10. Garnish with fresh parsley or basil and serve with lemon wedges for a bright, fresh finish.

Tips & Variations

“To make this recipe gluten-free, simply ensure your quinoa is certified gluten-free. For a vegan version, skip the cheese or use your favorite plant-based cheese alternatives.”

• Try adding chopped nuts like walnuts or pine nuts to the filling for an added crunch and flavor.
• Swap quinoa for couscous or rice for a different texture.
• Incorporate fresh herbs like cilantro or mint for a refreshing change.
• For a Mediterranean twist, add kalamata olives and sun-dried tomatoes.
• Use spaghetti squash instead of zucchini for a fun variation; see more ideas in our Vegan Stuffed Spaghetti Squash Recipes for Easy Dinners.

Nutrition Facts

Serving Suggestions

Serve your stuffed squash warm, paired with a fresh green salad or steamed vegetables for a complete meal. A drizzle of balsamic glaze or a dollop of tangy yogurt or vegan sour cream can add a delightful contrast.

For a heartier option, offer crusty bread or a light soup on the side.

If you’re interested in expanding your vegetarian recipe repertoire, check out these favorites:

• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat after dinner.
• Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless weeknight cooking.
• Vegetarian Swiss Chard Recipes for Healthy Meals to add leafy greens to your diet.

Conclusion

Stuffed squash is a versatile and delicious vegetarian dish that brings together fresh vegetables, wholesome grains, and vibrant flavors in a way that’s both nourishing and satisfying. It’s perfect for those busy weeknights when you want something quick but impressive, or for weekend gatherings where presentation matters.

This recipe is easy to customize, so you can experiment with your favorite ingredients and seasonings.

By using simple, nutritious ingredients, you create a meal that supports a healthy lifestyle without compromising on taste. We hope this recipe inspires you to embrace more vegetable-forward dishes in your cooking routine.

For more flavorful vegetarian inspiration, explore our collection of Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals and other wholesome dishes.

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