Vegetarian Quinoa and Squash Casserole Recipe

This decadent casserole offers us the comfort food we all crave during the winter months, while keeping nutritious attributes.
Fall 2013

  • This dish is sweet yet savory dish is perfect use for squash or sweet potatoes.
    Photo by Fotolia/bravissimos

In Praise of the Pumpkin

Vegetable Quinoa and Squash Casserole Recipe


• 1 large onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon paprika
• 2-1/2 teaspoons ground cumin, divided
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon ground allspice
• 2 15-ounce cans chickpeas, rinsed
• 1 pound diced heirloom tomatoes
• 2 cups blanched spinach
• 1 cup quinoa or whole-wheat couscous
• 1/2 cup golden raisins
• 1 cup water
• 1/2 teaspoon salt, divided
• 1-1/2 pounds fresh squash puree
• 1/3 cup finely chopped fresh cilantro


1. Preheat oven to 450 degrees Fahrenheit.

2. Heat 2 tablespoons oil in a large oven-proof skillet over medium heat.

3. Add onion and cook, stirring occasionally, until tender and browned, about 10 minutes.

4. 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.

5. Transfer squash puree to a medium bowl, stir in remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt.

6. Spread squash evenly over chickpea mixture.

7. Cover pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous).

8. Cool for 5 minutes. Serve sprinkled with cilantro.