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.
- 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
Active 30 m | Ready In
- Preheat oven to 450°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 ¼ 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, ½ teaspoon cumin and ¼ 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.
- 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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