RECIPE: Maple Glazed Kabocha Squash Stuffed With Turkey Bacon Parsnip Quinoa

RECIPE: Maple Glazed Kabocha Squash Stuffed With Turkey Bacon Parsnip Quinoa

Gluten Free Fall Dinner Recipe

  • 2 kabocha squash
  • 11/2 cup of cooked quinoa (mixed with 2 tbsp ground flax seeds, 1/4 tsp celtic sea salt)
  • 6-8 parsnips, washed, peeled and diced
  • 4 oz bella mushrooms, diced
  • 8-10 scallion stalks, washed and chopped
  • 8 oz organic nitrate free turkey bacon (cooked and pulled apart into small pieces)
  • 2 cloves garlic, peeled and finely chopped
  • 1/2 tsp celtic sea salt, divided
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fried sage
  • 2 tbsp olive oil
  • 1 tbsp maple syrup


  • Prep: prepare quinoa, fry bacon (in olive oil), wash, peel and cut veggies
  • Preheat oven to 400. Line cookie sheet with parchment paper.
  • Wash squashes and cut the tops off. Spoon out seeds. Mix 1 tbsp olive oil with 1 tbsp maple syrup, and brush insides of squash.
  • Place squashes face-down onto parchment paper and bake 30-40 minutes.
  • Boil water in medium sauce pan and add diced parsnips. Boil for 10 minutes on medium-high heat. Strain and let cool. Set aside.
  • Heat 12 inch skillet on medium heat, add 1 tbsp of olive oil. Add mushrooms and saute for 4-5 minutes. Add in garlic, thyme, sage, and 1/4 tsp celtic sea salt. Continue to saute for 3-5 minutes. Remove from pan. Set aside.
  • In a large mixing bowl, combine flaxed and salted cooked quinoa, bacon pieces, parsnips and mushroom mixture. Add 1/4 tsp sea salt and scallions, and mix together.
  • Take squashes out of the oven and carefully flip over, placing on dinner plates (be careful of runoff from maple syrup/olive oil. Blot with paper towel as needed). Sprinkle a dash of celtic sea salt over each squash and let cool 3-4 minutes. Squash should be very soft, with the ability to easily pass a fork through it and pull apart insides.
  • Spoon stuffing into squashes and enjoy.


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