Stuffed Squash

In need of a delicious all-in-one autumnal meal? We thought so! This veggie stuffed squash is checking off all the boxes for the perfect weeknight meal. Plus you can switch up the fillings to keep things interesting all season long! Make sure to tag us @cocojune_organic so we can admire your gorgeous squash-tastic creations.

WHAT YOU’LL NEED FOR THE STUFFED SQUASH

• 2-3 squashes medium 
• Olive oil
• 3 shallots, minced
• 5 garlic cloves, thinly sliced 
• ⅓ cup parsley, washed and minced 
• ⅓ cup scallion, washed and minced 
• 1 cup quinoa, cooked 
• 1 ½ cups spinach 
• ⅓ cup sliced almonds 
• ⅓ cup dried cranberries 
• 1 tbsp cumin 
• 1 tbsp paprika 
• Sea salt and freshly ground pepper 
• Fried onions for garnish

WHAT YOU’LL NEED FOR THE SAUCE

• ½ cup Pure Coconut cocojune yogurt 
• ¼ cup minced chives, parsley or dill, fresh or dried
• 1-2 cloves garlic, finely minced 
• Juice of ½ lemon 
• 2 tsp liquid coconut aminos 
• Pinch of salt

STEPS TO DELICIOUSNESS

1. Preheat oven to 400 F.
2. Mix cocojune, herbs garlic, lemon, liquid aminos and salt together in a bowl until well combined. Set sauce aside.
3. Prepare the squash. Slice the top of the squash off each one. You want to use this to close the squash back up for presentation, it will resemble the lid.
4. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
5. Place the squash, cut sides up, on a baking sheet lined with parchment paper. Drizzle the entire squash with a heaping amount of olive oil, inside and out as well as the top you cut off.
6. Season the squash generously with salt and pepper. Turn the squash over, and place it cut sides down on a baking sheet.
7. Roast for about 25-30 minutes until soft and fragrant. 
8. Lightly sauté shallot and garlic in plant butter for about 5 minutes.
9. Then mix in scallions, parsley, spinach, cumin and paprika. sauté for another 5-10 minutes. Turn off the heat then add cooked quinoa. Stir in a big pinch of salt and pepper. 
10. Transfer to a medium bowl. Let cool for about 10 minutes then toss in almonds and cranberries. 
11. Remove squash from the oven and turn cooked squash halves cut sides up.
12. Divide the spinach mixture among the squash.
13. Add a heaping spoonful of the yogurt sauce and top with fried onions.
14. Put the lid back on and serve!