Vegetarian Quinoa & Squash Casserole

Vegetarian Quinoa & Squash Casserole

9 Reviews
From: EatingWell Magazine September/October 2012

An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and squash casserole recipe. Frozen squash is a super-easy topping.

Ingredients 6 servings

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  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 2 1/2 teaspoons ground cumin, divided
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon ground allspice
  • 2 15-ounce cans chickpeas, rinsed
  • 1 28-ounce can diced tomatoes
  • 2 cups frozen chopped spinach
  • 1 cup quinoa or whole-wheat couscous
  • 1/2 cup golden raisins
  • 1 cup water
  • 1/2 teaspoon salt, divided
  • 2 10- to 12-ounce boxes frozen pureed squash, thawed
  • 1/3 cup finely chopped fresh cilantro


  • Active

  • Ready In

  1. Preheat oven to 450 °F.
  2. Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa (or couscous), raisins, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat.
  3. If thawed squash is watery, place in a fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt. Spread the squash evenly over the chickpea mixture.
  4. Cover the pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous). Let cool for 5 minutes. Serve sprinkled with cilantro.
  • Make Ahead Tip: Prepare through Step 2, transfer to a 3-quart baking dish; top with squash mixture (Step 3), cover and refrigerate for up to 2 days. Let stand at room temperature while oven preheats. Bake, covered, until bubbling at the edges and heated through, about 45
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: about 1 2/3 cups
  • Per serving: 437 calories; 11 g fat(1 g sat); 14 g fiber; 76 g carbohydrates; 15 g protein; 227 mcg folate; 0 mg cholesterol; 15 g sugars; 0 g added sugars; 10172 IU vitamin A; 24 mg vitamin C; 204 mg calcium; 7 mg iron; 741 mg sodium; 1088 mg potassium
  • Nutrition Bonus: Vitamin A (204% daily value), Folate (57% dv), Magnesium & Vitamin C (40% dv), Iron (39% dv)
  • Carbohydrate Servings: 4 1/2
  • Exchanges: 3 starch, 2 vegetable, 1/2 fruit, 1 lean meat, 1 fat

Reviews 9

April 14, 2015
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By: bjbutke
Really good vegan casserole I followed the directions using the make ahead guidance and it turned out really good. You do not have to precook the quinoa. I used the frozen spinach but would use fresh in the future as the frozen was really stringy and unappealing. The only other thing I would do differently is possibly use more squash for the topping (increasing seasoning accordingly). It seemed really thin on the top-I would think if you put it in the 9x13 pan like someone did, it would be hard to spread thin enough. Pros: Goes together quickly Cons: Frozen spinach is too stringy
November 28, 2013
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By: EatingWell User
I made this with less olive oil and fresh kale instead of frozen spinach. I also used a jumbo raisin medley instead of golden raisins. Delicious! Pros: vegan
October 27, 2013
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By: EatingWell User
Help Should the Qunioa be cooked prior to adding all ingredients?
October 18, 2013
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By: EatingWell User
Loved It Even Without Meat I followed the instructions and made a casserole that delighted the vegetarians and non-vegetarians at a potluck that I went to. I have since made it several times to rave reviews, once using smoked paprika (yum!) and another time using navy beans instead of garbanzo (since I didn't have any). Also, I have transferred the ingredients into a 9x13 pyrex dish and baked it without a problem if you don't have an oven-proof skillet. This has been a great recipe for me and I've shared it a lot. Pros: Great for Vegans and Non-Vegans. Do-able Anytime If You Stock the Ingredients. Cons: Its a little adventurous for some palates.
May 23, 2013
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By: EatingWell User
Fantastic I made this last night for my family as part of our effort to eat healthy. I initially thought it sounded good but wasn't sure my family would like to spices. Well this tasted fantastic and my daughters loved it and went back for seconds and thirds. I added some turkey bacon as another reviewer suggested. It was a hit with everyone and complimented the flavors of the dish. We will be making this one regularly.
October 25, 2012
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By: EatingWell User
Vegetarian Quinoa and Squash Casserole Definitely use Quinoa - not couscous. (good for gluten-free too!) Pros: Delicious
October 09, 2012
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By: EatingWell User
This recipe has no QUINOA in it!! Quinoa and cous cous are not the same thing. Cous cous is made from semolina, a wheat product like pasta. Quinoa is a grain from South America. Totally different but so frequently confused by ignorant cooks. Exchange the cous cous for quinoa, and the recipe will be more true. Pros: Lots of great ingredients and flavors Cons: The ingredient list has no QUINOA in it as the title suggests.
September 23, 2012
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By: ...
Good I used a cast iron dutch oven because they didn't say what size skillet and I knew my dutch oven could go in the oven. Pros: I like the raisins, that little bite of sweet with the savory flavors.
September 07, 2012
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By: EatingWell User
Wonderfully flavorful A great dish bursting with flavors. I have changed a few thing though, mostly because I preferred to use fresh ingredients instead of frozen. I roasted and pureed butternut squash with just 1tsp of sour cream and cumin, cooked quinoa separately, and used red onion. I sauteed fresh baby spinach with garbanzo beans, quinoa, tomatoes, raisins & cranberries and some turkey bacon I needed to use (I am not a vegetarian). After transferring the mixture to a baking dish, I topped it with pureed squash, cilantro and just a little bit of light shredded cheddar, and baked at 425F for about 15 minutes. I also added more spices as I like hot dishes. Will definitely be making it again.