Stuffed Turban Squash

turban squash               turban squash2

I was at the farmers market a week before Thanksgiving and I saw a turban squash for the first time. And, it was love at first sight! This cool looking squash was calling to me to make a new recipe with it. I wanted to stuff it so that I could display the squash in all its glory.

This recipe was fairly easy to follow but I would make some changes to it next time using more spices like maybe some oregano, more pepper, a bit more salt. I encourage you to experiment with your favourites.

Adapted from: Mother Earth Living

1 large turban squash

1 Tbsp olive oil

½ cup chopped parsley

1 cup chopped apples, pick your favourite

1 cup cooked quinoa (about 1/3-1/2 quinoa)

1/3 package firm tofu

½ tsp sea salt

½ tsp pepper

½ tsp cinnamon

¼ cup aged cheddar cheese, grated

1 ½ cups low sodium chicken or vegetable broth

Chopped fresh parsley for garnish


  1. Preheat oven to 400F
  2. Cut the top of the squash off and hollow out the seeds
  3. Drizzle inside of squash with olive oil, place top back on and wrap squash in tin foil
  4. Roast squash for about 30min or until it is fork tender inside
  5. Meanwhile prepare the filling but mixing together chopped tofu, apples, quinoa, salt, pepper, parsley, cheese and cinnamon
  6. Fill the squash cavity, ladle broth over inside, place top back on squash, wrap in the tin foil and back for 1 hour
  7. Garnish with parsley and serve right on the table.



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