Stuffed Squash Recipe

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment or lightly grease.

Wash the squash. Slice each squash in half lengthwise and scoop out seeds and stringy bits with a spoon to create a cavity for the filling.

Brush the cut sides and outer skins with 2 tbs olive oil. Season cut cavities with 1 tsp salt and 1 tsp black pepper (adjust to taste). Place cut-side up on the prepared baking sheet.

Roast the squash in the preheated oven for 25–30 minutes, until the flesh is tender when pierced with a fork but still holds its shape. Remove from oven and set aside while you prepare the filling. Keep oven on.

Heat 1 tbs extra virgin olive oil and 1 tbs butter in a large skillet over medium heat until butter is melted and foamy.

Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes.

Stir in the minced garlic and diced mushrooms. Cook until the mushrooms release their moisture and it evaporates, about 5–6 minutes, and the mixture is nicely browned.

If using cooked sausage or ground turkey, add it now and stir to combine and heat through (about 2–3 minutes). If you prefer vegetarian, omit this ingredient and proceed.

Add the chopped spinach and cook just until wilted, 1–2 minutes. Remove the skillet from heat.

Transfer the vegetable (and meat, if used) mixture to a large bowl. Stir in the cooked quinoa, 0.5 cup grated Parmesan, 0.5 cup breadcrumbs, beaten egg, dried thyme, sage, 1 tsp salt, 0.5 tsp black pepper, lemon zest, and red pepper flakes if using. Mix thoroughly to combine; the mixture should hold together when pressed. Taste and adjust seasoning.

If the filling seems too loose, add up to 2 tbs additional breadcrumbs. If too dry, stir in 1–2 tbs warm water or a splash of olive oil.

Spoon the filling into the roasted squash cavities, mounding slightly. Press lightly so the filling adheres to the squash.

Sprinkle the filled squash halves with the additional 2 tbs grated Parmesan and a light dusting of extra breadcrumbs if desired for a crunchy top.

Return the stuffed squash to the oven and bake at 400°F (205°C) for 12–15 minutes, until the tops are golden and the filling is heated through.

Remove from oven and let rest 5 minutes.

Drizzle each half with 1 tsp olive oil, garnish with chopped parsley, and serve warm.