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Vegetarian Quinoa & Squash Casserole

  • 30 m
  • 1 h 20 m
Carolyn Malcoun
“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

    • 3 tablespoons extra-virgin olive oil, divided
    • 1 large onion, diced
    • 1 tablespoon minced garlic
    • 1 tablespoon paprika
    • 2½ teaspoons ground cumin, divided
    • 1 teaspoon ground coriander
    • ¼ teaspoon cayenne pepper, or to taste
    • ¼ 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
    • ½ cup golden raisins
    • 1 cup water
    • ½ teaspoon salt, divided
    • 2 10- to 12-ounce boxes frozen pureed squash, thawed
    • ⅓ cup finely chopped fresh cilantro

Directions

  • 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 ¼ 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, ½ teaspoon cumin and ¼ 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.
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