This easy, low-starch take on stuffed squash features ready-to-eat quinoa and fast-cooking zucchini for a vegetable-heavy, colorful app. Or substitute delicata squash for the zucchini for a more traditional winter squash dish. If oven space is tight, pre-cook the zucchini rings the night before; then heat the quinoa blend and top them just before serving.

For more about this recipe: Superfood Thanksgiving

  • 8Servings


  • 2 large zucchini
  • 3 Tbs. olive oil, divided
  • 1 large shallot, finely chopped
  • 3 garlic cloves, minced
  • 6 cups loosely packed baby spinach, finely chopped
  • 2 (8-oz.) pouches Ancient Harvest Microwavable Organic Quinoa
  • 1/4 cup chopped pumpkin seeds
  • 2 Tbs. fresh thyme leaves 
  • 3 Tbs. pomegranate seeds
  • Pomegranate molasses for garnish (substitute balsamic glaze)


  1. Preheat oven to 400°F. Cut zucchini horizontally into 3/4-inch rings. With melon baller, gently create a small hollow in each ring, leaving a layer on the bottom to hold stuffing. Toss zucchini rings with 2 Tbs. olive oil, and roast 20 minutes, flipping halfway through, until just tender but still firm.
  2. During last 5 minutes of zucchini roasting time, heat remaining olive oil in large pan, and sauté shallots and garlic 3 minutes. Stir in spinach, quinoa, pumpkin seeds, and thyme. Season to taste with salt and pepper. Cover pan, reduce heat to low, and keep warm.
  3. Remove zucchini rings from oven and let cool 3 minutes. Using spatula, carefully transfer rings to large serving platter. Stir pomegranates into quinoa mixture. Top each ring with quinoa mixture; reserve any extras for later use. Drizzle with pomegranate molasses or balsamic glaze, and serve immediately.

Nutrition Information

  • Calories: 200
  • Carbohydrate Content: 25 g
  • Fat Content: 9 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 160 mg
  • Sugar Content: 5 g
Publish date:
AppetizersSide Dish