Vegetarian Quinoa & Squash Casserole

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.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 2½ teaspoons ground cumin, divided
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon ground allspice
  • 2 15-ounce cans chickpeas, rinsed
  • 1 28-ounce can diced tomatoes
  • 2 cups frozen chopped spinach
  • 1 cup quinoa or whole-wheat couscous
  • ½ cup golden raisins
  • 1 cup water
  • ½ teaspoon salt, divided
  • 2 10- to 12-ounce boxes frozen pureed squash, thawed
  • ⅓ cup finely chopped fresh cilantro

Preparation

Active 30 m | Ready In 

  1. Preheat oven to 450°F.
  2. 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 ¼ teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat.
  3. 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, ½ teaspoon cumin and ¼ teaspoon salt. Spread the squash evenly over the chickpea mixture.
  4. 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.

Nutrition information

  • Serving size: about 1⅔ cups
  • Per serving: 437 calories; 11 g fat(1 g sat); 14 g fiber; 76 g carbohydrates; 15 g protein; 227 mcg folate; 0 mg cholesterol; 15 g sugars; 0 g added sugars; 10,172 IU vitamin A; 24 mg vitamin C; 204 mg calcium; 7 mg iron; 741 mg sodium; 1,088 mg potassium
  • Nutrition Bonus: Vitamin A (203% daily value), Folate (57% dv), Vitamin C (40% dv), Iron (39% dv), Calcium (20% dv)
  • Carbohydrate Servings: 5
  • Exchanges: 3 starch, 2 vegetable, ½ fruit, 1 lean meat, 1 fat

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