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Quinoa and Pea Stuffed Squash Boats
Original recipe: 4 servings · Prep: 15 min · Cook: 40 min · Total: 55 min
By TinyTummyTreats Editorial TeamPublished Apr 21, 2026 | Updated May 11, 2026
International
55 mins
easy-to-makevegetable-basedsoft-texturebalanced-nutritionquick-prepsuitable-for-12-monthslunchbox-friendlyfinger-food-friendlymake-aheadone-pot
Quinoa and Pea Stuffed Squash Boats with measured ingredients, 55-minute timing, 4-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
15 min
Cook
40 min
Total
55 min
Servings
4
Difficulty
easy
Cuisine
International
Ingredients
Servings
4
- 2 medium acorn squash
- 1 cup (170g) quinoa
- 2 cups (480ml) water or low-sodium vegetable broth
- 1 cup (150g) frozen peas
- 1 tablespoon olive oil
- 1 small onion
- 1 clove garlic clove
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro
- 1 teaspoon lemon juice
Instructions
-
Preheat oven to 400 degrees F (200 degrees C).
-
Cut acorn squash in half lengthwise; scoop out seeds to create 'boats'. Place cut side down on a parchment-lined baking sheet.
-
Roast squash halves for 25–30 minutes until tender but firm enough to hold filling.
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Rinse quinoa thoroughly under cold water to remove bitterness.
-
In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy.
-
Heat olive oil in a skillet over medium heat. Sauté finely chopped onion for 3–4 minutes until translucent.
-
Add minced garlic and cook 1 minute more until fragrant; remove from heat if milder flavor is preferred for toddlers.
-
Mix cooked quinoa, sautéed onion and garlic, thawed peas, ground cumin, black pepper, lemon juice, and chopped parsley or cilantro in a bowl.
-
Turn roasted squash cut side up and spoon filling evenly into each boat, packing lightly.
-
Return stuffed squash to oven; bake 8–10 minutes to warm filling and blend flavors.
-
Cool slightly before serving. Cut into small, bite-sized pieces for finger-food-friendly toddler servings.
-
Store leftovers covered in refrigerator for up to 3 days; reheat gently.
Ingredient Replacements
- medium acorn squash: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup (170g) quinoa: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cups (480ml) water or low-sodium vegetable broth: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup (150g) frozen peas: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- tablespoon olive oil: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
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