Quinoa-Stuffed Squash


  • 2 medium delicata or acorn squash
  • 1 cup cooked quinoa, brown rice or other favorite grain
  • 1/4 cup toasted sunflower or pumpkin seeds
  • 1/4 cup yellow onion
  • A handful of  raisins
  • Approx. ¼ cup of Curry Dressing


  1. Halve squash and take out the seeds.
  2. Bake “face down” with a little water in a baking dish for approx. 15 min at 375, untill squash is soft but not fully cooked.
  3. Remove from oven, drain water and allow to cool. 
  4. Cook quinoa on stovetop.
  5. Sauté onion in oil untill translucent, add sunflower seeds and sauté untill onions are “glazed”.
  6. Stir onions/seed mix, raisins and Sues Organics Curry Dressing into cooked quinoa.
  7. Turn squash “face up” in dish, divide the quinoa curry mix between the 4 halves, top with nutritional yeast or “vegan parmesan” and bake for another 15-20 minutes.  Yum!!
Sue Moloney