Red Lentils & Quinoa Stuffed Squash | Whole Food Vegan

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A delicious and easy stuffed squash recipe!

Only whole plant food ingredients, without any oil for superb health and weight.

This is a favorite recipe for my favorite season. I love its colorful beauty and delicious, abundant foods.

Whenever I prepare winter squash, the calming aroma fills the room and makes me feel warm and cozy.

The rich, sweet flavor of the squash pairs perfectly with the slightly sour taste of the sun-dried tomatoes.

A surprising and really tasty combination, really satiating with the quinoa.

On top, this meal is a real health bomb for your body!

Serve it as a lunch or dinner meal and enjoy it!

Optimized for Great Weight and Health

Whole natural plant food ingredients, as with all our recipes, to keep you healthy and lean.

Without any fattening oils or sugars to keep your arteries healthy, your blood pure and your waist trim.

The squash, quinoa, lentils, corn, and peas are rich in healthy complex carbohydrates that are slow to digest to keep you full for longer and keep your blood sugar levels nice and steady.

The Red Kuri squash is abundant in nutrition such as vitamins A and C and microelements like iron, calcium, and potassium. 

The tomatoes are rich in lycopene, vitamin C and numerous other nutrients that keep your cells nourished and clean.

Basil, thyme and black pepper are really rich in antioxidants and micronutrients that help your body detox.

The onion powder is also antioxidant-rich and also proven to promote weight-loss.

Red Lentils & Quinoa Stuffed Squash

Red Lentils & Quinoa Stuffed Squash

Yield: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A delicious and easy stuffed squash recipe.

Prepared with simple whole plant food ingredients, without any oil.

The rich, sweet flavor of the squash pairs perfectly with the slightly sour taste of the sun-dried tomatoes. Enjoy!


  • 2 Red Kuri squash/1 Acorn
  • 1/2 cup quinoa
  • 1/2 cup red lentils
  • 1/2 cup corn, frozen
  • 1/2 cup green peas, frozen
  • 3 sun-dried tomato halves, chopped
  • 1/2 tsp thyme
  • 1 tsp basil
  • 2 tsp onion powder
  • several twists freshly ground black pepper
  • salt to taste


  1. Preheat the oven to 400°F, (200°C). Line a baking tray with parchment paper.
  2. Cut the squash into two equal halves lengthwise. Scoop the seeds with a spoon and place the two halves in the baking tray with the cut side down. Bake for 30 mins or until tender.
  3. Meanwhile, put the quinoa and red lentil in a saucepan with about three cups of boiling water. Add the seasoning (thyme, basil, onion,
    black pepper, salt), reduce the heat and simmer for 10 mins. Then add the corn and green peas and cook for another 5 mins.
  4. When the filling is ready, stir in the chopped sun-dried tomatoes.
  5. Fill the squash halves with the tasty quinoa mixture.
  6. Serve them hot.
  7. Enjoy!


  • I used one Red Kuri squash and had some filling left. But you can use it as a side for your meal. It depends on the size of the squash you

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 242Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 420mgCarbohydrates: 45gFiber: 11gSugar: 11gProtein: 13g

I’m Venny, I am a medical doctor and I believe great health stems from eating whole plant foods. Here you’ll find delicious (mostly) oil-free whole food, plant-based recipes and learn how food makes you healthy!

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