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Vegetarian Quinoa & Squash Casserole

Vegan Recipes

Vegetarian Quinoa & Squash Casserole


An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and squash casserole recipe. Frozen squash is a super-easy topping.

Total: 1 hr 20 mins
Servings: 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa (or couscous), raisins, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat.

  • If thawed squash is watery, place in a fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt. Spread the squash evenly over the chickpea mixture.

  • Cover the pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous). Let cool for 5 minutes. Serve sprinkled with cilantro.


Make Ahead Tip: Prepare through Step 2, transfer to a 3-quart baking dish; top with squash mixture (Step 3), cover and refrigerate for up to 2 days. Let stand at room temperature while oven preheats. Bake, covered, until bubbling at the edges and heated through, about 45


Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

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Nutrition Facts

437 calories; protein 14.6g; carbohydrates 75.7g; dietary fiber 14.1g; sugars 14.8g; fat 11g; saturated fat 1.4g; vitamin a iu 10171.7IU; vitamin c 23.7mg; folate 226.9mcg; calcium 204.5mg; iron 6.8mg; magnesium 160mg; potassium 1087.9mg; sodium 740.9mg; thiamin 0.3mg.

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