Vegetable Quinoa Stuffed Red Kuri Squash
1 Large Red Kuri Squash
2 Cups Cooked Quinoa
1 teaspoon Sea Salt
1/4 teaspoon Black Pepper
1 Cup Fresh Beets, peeled and diced (approx. 4 medium-sized beets)
2 Tablespoons Fresh Oregano, finely chopped
3 Tablespoons Coconut Oil, divided
1/2 Cup Red Onion, diced small
1/2 teaspoon Turmeric
2 Cups Cooked Chickpeas
1/2 Cup Parsley, finely chopped
Preheat oven to 400*
Cut top off squash and scoop out all seeds, scraping until only firm flesh remains. Cut horizontally into 1 1/2rings, and lay on parchment lined baking sheets. Paint with melted coconut oil, sprinkle with salt and pepper.
Toss beets with melted coconut oil and fresh oregano.
Spread out on parchment-lined baking sheet, sprinkle with salt and pepper. Place both in oven and roast for 20-
25 minutes at 400 degrees.
Place remaining coconut oil in large skillet over medium heat. Add onions, sauté until translucent, about 4
minutes. Stir in turmeric and coat onions. Add chickpeas, salt, and pepper and turn to coat
Cook for 3-4 minutes just to heat through, stirring occasionally. Add cooked quinoa, roasted beets and parsley
to deglaze pan. Lay your squash rings on a plate you will serve on and fill inside circles with quinoa to
Serve and Enjoy! YUM!
for a complete vegan dish for all to enjoy