Vegetarian Quinoa & Squash Casserole

I’m sorry to say that this quite literally was a hot mess. I am an experienced cook and followed the recipe to a T. No size was given for the skillet other than large, so I used my 12” Calphalon skillet which seemed reasonable. The skillet was filled to the absolute brim with the filling, and there was no way any topping could be added and still be able to put a lid on the skillet. So, following the instructions for baking later, I transferred the filling to a standard 9x13 Pyrex baking dish. After adding the topping (I used 24 oz. mashed squash, weighed prior to draining excess liquid) my baking dish was also filled to the brim. Hoping that the quinoa would absorb the liquid and keep the dish from cooking over in the oven, I baked the casserole. Sadly, it baked over and now I have a huge burned-on mess on my oven floor. The only way this recipe will work is if I use a “deep” 9x13 baking dish (Pyrex makes one). I’m giving this 2 stars because we liked the flavor and all the veggies but the clean-up is still ongoing.

I used sev instead of frozen squash, which i couldn't find and sounded gross. Also used pinto instead of.garbanzo. i like eating healthy, but this just didn't make the grade.

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

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.