“I had an idea but couldn't find a corresponding recipe ANYWHERE so I made one up. The Picky One requested I season the stuffed squash with garlic. This is what I came up with & the results were great! Vegan, too. This seems to make a lot but the 4 of us finished it all! It is satisfying without being overly filling. I want to use this vinaigrette on other things like roasted brussels sprouts.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 375°F Cut squash in half lengthwise, scrape out seeds & drizzle with a small bit of olive oil. Place on foil lined roasting pan & bake for 1 hour. It should be tender when poked with a knife or fork.
  2. Saute onion in a 2TB olive oil. Add garlic, oregano & a pinch of salt. When soft, add quinoa & vegetable stock. Bring to a boil, reduce to a simmer & cook, covered about 15 minutes. Stir in raisins & let sit, covered.
  3. Toast pignoli nuts in a dry skillet. Set aside.
  4. When squash is cooked, scrape the strands into a LARGE bowl. Season with salt & freshly ground pepper. Add cooked quinoa & toasted pignoli nuts, toss to combine. Add vinaigrette, toss to combine. Refill squash halves or put in a casserole dish & keep warm in oven until ready to serve.

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