35+ Easy February Squash Vegan Recipes to Warm Your Winter

February is the perfect month to embrace the warmth and comfort of hearty, plant-based meals. As the winter chill settles in, there’s no better time to incorporate seasonal vegetables like February squash into your cooking.

Rich in vitamins, fiber, and antioxidants, this versatile squash makes a delicious addition to a wide range of vegan dishes.

From savory curries and roasted dishes to soups, stews, and even salads, February squash can be transformed into a variety of mouthwatering meals that satisfy your taste buds and nourish your body.

Whether you’re a long-time vegan or just looking to explore more plant-based recipes, this collection of 35+ February squash vegan recipes will inspire you to make the most of this nutrient-packed vegetable.

Perfect for cozy dinners or meal prep, these recipes are simple to make and full of flavor. So, grab your squash and get ready to cook up something delicious this February!

35+ Easy February Squash Vegan Recipes to Warm Your Winter

Incorporating February squash into your meals is an excellent way to enjoy a plant-based diet while benefiting from the many health advantages of this nutrient-dense vegetable.

From spicy stews to comforting roasted dishes, the possibilities are endless when it comes to creating vegan recipes with squash.

With these 35+ February squash vegan recipes, you now have a diverse set of options to enjoy throughout the month. Not only will you be savoring wholesome, delicious meals, but you’ll also be supporting your health and well-being.

So, whether you’re preparing a cozy family dinner, looking to add variety to your weekly meal plan, or exploring new vegan dishes, these recipes will inspire you to make the most of February squash.

Embrace the season and enjoy these vibrant, satisfying meals that will warm you from the inside out!

Spiced Roasted February Squash Soup

This Spiced Roasted February Squash Soup is a heartwarming, nutrient-packed dish that highlights the earthy sweetness of winter squash. The blend of aromatic spices, creamy coconut milk, and roasted squash creates a velvety texture that’s perfect for cold February evenings. Pair it with crusty bread for a comforting meal.

Ingredients:

• 1 medium February squash (butternut or acorn)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Halve the squash, remove seeds, and place it cut-side down on a baking sheet. Roast for 30–40 minutes until tender.
2. Scoop out the roasted squash flesh and set aside.
3. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
4. Stir in cumin, paprika, cinnamon, and nutmeg; cook for 1 minute until fragrant.
5. Add roasted squash and vegetable broth. Simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper.
7. Garnish with parsley and serve hot.

This soup is a delightful way to enjoy February squash’s natural sweetness while reaping its nutritional benefits. The blend of spices provides a warming depth of flavor, making it an excellent choice for lunch or dinner.

Stuffed February Squash with Quinoa and Chickpeas

Stuffed February Squash with Quinoa and Chickpeas is a wholesome dish packed with plant-based protein and fiber. The roasted squash serves as a flavorful bowl, filled with a savory, protein-rich stuffing. This recipe is perfect for meal prep or as a centerpiece for a vegan dinner party.

Ingredients:

• 2 small February squashes (delicata or acorn)
• 1 cup cooked quinoa
• 1 cup cooked chickpeas (or canned, drained)
• 1 small onion, finely chopped
• 1 carrot, grated
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Halve the squashes and scoop out seeds. Brush the insides with olive oil, sprinkle with salt, and bake for 25 minutes.
2. In a skillet, heat olive oil over medium heat. Sauté onion and carrot until softened.
3. Add chickpeas, quinoa, cranberries, walnuts, coriander, and turmeric. Season with salt and pepper. Mix well and cook for 5 minutes.
4. Fill the roasted squash halves with the quinoa mixture. Return to the oven and bake for another 10 minutes.
5. Serve warm, garnished with fresh parsley or pomegranate seeds for a pop of color.

This stuffed squash recipe is as visually appealing as it is tasty. The combination of quinoa, chickpeas, and nuts offers a satisfying texture, while cranberries add a hint of sweetness. It’s a meal that feels indulgent yet remains wholesome and nourishing.

February Squash Vegan Pasta Bake

This February Squash Vegan Pasta Bake is a crowd-pleasing casserole that brings together creamy squash, tender pasta, and a golden breadcrumb topping. It’s a comforting dish that’s ideal for family dinners or a hearty lunch. The recipe is dairy-free and packed with plant-based goodness.

Ingredients:

• 1 medium February squash, peeled and cubed
• 1/2 lb pasta (penne or rigatoni)
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Boil pasta according to package instructions, drain, and set aside.
2. Steam or boil squash cubes until tender. Blend squash with almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper to form a creamy sauce.
3. In a pot, heat olive oil over medium heat. Whisk in flour and cook for 1 minute. Gradually stir in the squash sauce, whisking until smooth.
4. Combine cooked pasta with the sauce and transfer to a baking dish.
5. Mix breadcrumbs and parsley, sprinkle over the pasta. Bake for 20 minutes or until the top is golden brown.
6. Serve warm with a side salad or steamed greens.

This pasta bake is a vegan twist on classic comfort food, using squash to create a creamy, cheese-like sauce. It’s a satisfying dish that appeals to all palates, proving that plant-based meals can be indulgent and hearty.

February Squash Curry with Coconut and Spinach

This February Squash Curry with Coconut and Spinach is a fragrant and hearty dish, perfect for warming up during winter. The creamy coconut base blends beautifully with tender squash and fresh spinach, creating a vegan meal that’s both nutritious and satisfying. Serve it with rice or flatbread for a wholesome dinner.

Ingredients:

• 1 medium February squash (butternut or kabocha), peeled and cubed
• 1 tbsp coconut oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 3 cups fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté the onion until translucent, then add garlic and ginger, cooking for another minute.
2. Stir in curry powder and turmeric, cooking for 30 seconds to release the flavors.
3. Add the cubed squash, coconut milk, and vegetable broth. Bring to a simmer and cook for 15–20 minutes until the squash is tender.
4. Stir in the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro. Pair with rice or naan for a complete meal.

This curry is an aromatic delight, combining the creamy richness of coconut milk with the natural sweetness of squash. Packed with vibrant spinach, it’s a colorful and healthy dish that’s easy to prepare and enjoy any night of the week.

February Squash and Lentil Stew

February Squash and Lentil Stew is a hearty one-pot meal that’s perfect for chilly days. This vegan stew combines the earthy flavor of lentils with the sweetness of squash, creating a dish that’s rich in protein, fiber, and warmth. It’s great for meal prepping or feeding a hungry crowd.

Ingredients:

• 1 medium February squash, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 medium carrot, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrot until softened.
2. Stir in cumin and smoked paprika, cooking for 1 minute.
3. Add lentils, squash, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils are tender.
4. Stir in kale or spinach and cook until wilted, about 2 minutes. Adjust seasoning with salt and pepper.
5. Serve hot with a squeeze of fresh lemon juice and crusty bread on the side.

This stew is a comforting bowl of goodness that’s both filling and nutritious. The combination of lentils and squash makes it a protein-rich, plant-based meal perfect for February’s chilly evenings.

February Squash and Black Bean Tacos

These February Squash and Black Bean Tacos are a vibrant and delicious take on plant-based tacos. Roasted squash, seasoned black beans, and fresh toppings come together to create a satisfying meal. They’re quick to prepare and perfect for Taco Tuesday—or any day!

Ingredients:

• 1 medium February squash, peeled and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 can (14 oz) black beans, drained and rinsed
• 1/4 cup chopped red onion
• 8 small corn tortillas
• 1/2 cup guacamole
• 1/2 cup salsa or pico de gallo
• Fresh cilantro and lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss squash cubes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized.
2. Warm black beans in a small pan over low heat. Season with a pinch of salt and pepper.
3. Heat the tortillas in a dry skillet or microwave until pliable.
4. Assemble the tacos: layer roasted squash and black beans on each tortilla. Top with guacamole, salsa, red onion, and fresh cilantro.
5. Serve with lime wedges for squeezing over the top.

These tacos are a fun and flavorful way to enjoy February squash. The combination of smoky roasted squash and hearty black beans makes for a satisfying vegan meal that’s sure to please. Easy to customize, they’re perfect for weeknight dinners or casual gatherings.

February Squash and Chickpea Tagine

This February Squash and Chickpea Tagine is a fragrant and flavorful North African-inspired dish. The tender squash pairs beautifully with protein-packed chickpeas, cooked in a spiced tomato sauce enriched with cinnamon, cumin, and coriander. The dish is warm, savory, and sweet with a touch of dried apricots, making it a perfect vegan stew for February’s cold nights.

Ingredients:

• 1 medium February squash (butternut or kabocha), peeled and cubed
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup dried apricots, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot or tagine over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Stir in cumin, cinnamon, coriander, turmeric, and smoked paprika, cooking for 1–2 minutes until fragrant.
3. Add the cubed squash, chickpeas, diced tomatoes, apricots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until the squash is tender and the sauce has thickened.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro. Pair with couscous or flatbread for a complete meal.

This tagine is a perfect combination of savory and sweet, offering a rich and comforting dish that’s both hearty and light. The spices elevate the natural sweetness of the squash, making it an unforgettable vegan meal. It’s perfect for those looking for a satisfying, nutrient-dense dish in the colder months.

February Squash and Sweet Potato Vegan Shepherd’s Pie

This February Squash and Sweet Potato Vegan Shepherd’s Pie is a comforting, hearty dish that combines mashed squash and sweet potato topping with a savory, protein-rich vegetable filling. Perfect for family dinners or meal prep, this vegan shepherd’s pie is a cozy, satisfying dish that offers both comfort and nutrition.

Ingredients:

• 1 medium February squash, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 cup frozen peas
• 1 cup cooked lentils (or 1 can, drained and rinsed)
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup vegetable broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or boil the cubed squash and sweet potato until tender, about 15–20 minutes. Once cooked, mash them together with a pinch of salt and set aside.
3. While the squash and sweet potato are cooking, heat olive oil in a large skillet over medium heat. Add onion, garlic, and carrot, sautéing until softened.
4. Stir in peas, lentils, tomato paste, soy sauce, thyme, and vegetable broth. Cook for 5–7 minutes until everything is well combined and heated through.
5. Transfer the lentil mixture to a baking dish and spread the mashed squash and sweet potato mixture evenly on top.
6. Bake for 20–25 minutes, until the top is slightly golden.
7. Serve warm with a side salad or steamed greens.

This Vegan Shepherd’s Pie is a warming dish that makes the most of seasonal squash and sweet potatoes. The mashed topping is creamy and flavorful, while the lentil filling provides the perfect savory balance. It’s an excellent option for a hearty dinner that’s also vegan and comforting.

February Squash and Mushroom Stir-Fry

This February Squash and Mushroom Stir-Fry is a quick and easy vegan meal that brings together the earthy flavors of squash and mushrooms with a savory soy-based sauce. Packed with vegetables and served over rice or noodles, it’s a vibrant and healthy meal that’s perfect for busy nights.

Ingredients:

• 1 medium February squash, peeled and cut into thin slices
• 1 cup mushrooms (shiitake or cremini), sliced
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp maple syrup
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp sesame seeds for garnish
• Cooked rice or noodles for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the onion, bell pepper, and garlic, and sauté for 3–4 minutes until softened.
2. Add the mushrooms and squash to the pan and stir-fry for 5–7 minutes until tender and slightly caramelized.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and grated ginger. Pour the sauce over the vegetables and stir to coat.
4. Cook for another 2–3 minutes until the sauce has thickened slightly.
5. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds.

This stir-fry is a light yet flavorful way to enjoy February squash. The combination of squash and mushrooms creates a satisfying texture, while the soy-based sauce ties everything together with a savory kick. It’s a quick, easy, and delicious vegan meal that’s perfect for any day of the week.

February Squash and Tomato Vegan Pasta

This February Squash and Tomato Vegan Pasta is a vibrant and simple dish that’s both light and satisfying. The creamy, roasted squash pairs perfectly with a tangy tomato sauce, creating a delicious vegan meal that’s quick to prepare and bursting with flavor. It’s an ideal recipe for when you’re craving comfort food but want something wholesome and plant-based.

Ingredients:

• 1 medium February squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 8 oz pasta (spaghetti or your favorite type)
• Fresh basil for garnish
• Nutritional yeast (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
2. While the squash is roasting, cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add the cherry tomatoes, balsamic vinegar, dried basil, and red pepper flakes. Cook for 5–7 minutes until the tomatoes have softened and released their juices.
4. Add the roasted squash to the skillet with the tomatoes and toss gently to combine. Add the reserved pasta water if needed to loosen the sauce.
5. Add the cooked pasta to the skillet, tossing to combine. Serve hot, garnished with fresh basil and a sprinkle of nutritional yeast if desired.

This pasta dish is a wonderful balance of savory, sweet, and tangy flavors, with the creamy roasted squash complementing the juicy tomatoes. It’s a quick and satisfying vegan meal that feels indulgent yet light, perfect for any weeknight dinner or a weekend treat.

February Squash and Avocado Salad with Lemon Tahini Dressing

This February Squash and Avocado Salad with Lemon Tahini Dressing is a fresh and vibrant salad that highlights the natural sweetness of squash and the creamy texture of avocado. The lemon-tahini dressing adds a tangy and nutty element, making this a perfect side dish or light main course for a nutritious, plant-based meal.

Ingredients:

• 1 medium February squash, peeled and thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 1 cup mixed greens (spinach, arugula, or baby kale)
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds or sunflower seeds (optional)

For the dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper to taste
• Water to thin, as needed

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the sliced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, turning once, until tender and lightly browned.
2. While the squash is roasting, prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water, a tablespoon at a time, to achieve your desired consistency.
3. In a large bowl, combine the roasted squash, avocado, mixed greens, and red onion.
4. Drizzle the lemon tahini dressing over the salad and toss gently to combine. Top with seeds for added crunch, if using.
5. Serve immediately as a refreshing side or light main dish.

This salad is a refreshing, nutrient-packed combination of roasted squash and creamy avocado. The lemon tahini dressing brings a burst of flavor, while the pumpkin or sunflower seeds add a nice crunch. It’s a wonderful addition to any meal, offering both freshness and richness in every bite.

February Squash and Kale Vegan Quesadillas

These February Squash and Kale Vegan Quesadillas are a delicious and crispy Mexican-inspired dish. Roasted squash and sautéed kale are paired with savory vegan cheese and wrapped in a crispy tortilla. These quesadillas are perfect for a quick dinner or a crowd-pleasing appetizer, bringing together bold flavors and textures in every bite.

Ingredients:

• 1 medium February squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups kale, chopped
• 1/2 cup vegan cheese (shredded)
• 4 large flour tortillas
• 1 tbsp olive oil (for frying)
• Salsa or guacamole for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
2. In a large pan, heat a drizzle of olive oil over medium heat. Add kale and sauté until wilted, about 3–4 minutes.
3. Assemble the quesadillas: place a tortilla on a clean surface and sprinkle half of the shredded vegan cheese over it. Top with roasted squash, sautéed kale, and the remaining vegan cheese. Place another tortilla on top.
4. Heat a skillet over medium heat and add a little olive oil. Cook each quesadilla for 2–3 minutes per side, until golden brown and crispy.
5. Slice into wedges and serve with salsa or guacamole.

These quesadillas are a fun and tasty way to enjoy February squash. The combination of roasted squash, sautéed kale, and melty vegan cheese creates a satisfying filling that’s wrapped in a crispy tortilla. Whether for a quick lunch or a cozy dinner, these quesadillas are sure to be a hit!

February Squash and Lentil Curry

This February Squash and Lentil Curry is a hearty, vegan dish full of warming spices and nutritious ingredients. The combination of creamy squash, protein-rich lentils, and aromatic spices creates a comforting and flavorful curry that’s perfect for a cold winter evening. Served with basmati rice or naan, this dish is a wholesome, one-pot meal that will leave you feeling satisfied.

Ingredients:

• 1 medium February squash, peeled and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking for 5–7 minutes until softened.
2. Stir in curry powder, cumin, turmeric, and cinnamon, cooking for 1–2 minutes until fragrant.
3. Add the cubed squash, lentils, coconut milk, and vegetable broth to the pot. Stir to combine. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until the squash is tender and the lentils are cooked through.
4. Season with salt and pepper to taste.
5. Serve the curry hot, garnished with fresh cilantro, and paired with basmati rice or naan for a complete meal.

This curry is the perfect combination of comforting and nourishing. The creamy coconut milk and tender squash create a rich, velvety texture, while the lentils add a hearty element. With fragrant spices and a touch of sweetness from the squash, this dish is ideal for warming up on a chilly evening.

February Squash and Black Bean Tacos

These February Squash and Black Bean Tacos are a flavorful, quick, and easy vegan meal perfect for any night of the week. Roasted squash and seasoned black beans are piled high on soft tortillas and topped with fresh avocado, salsa, and cilantro. These tacos are not only tasty but also packed with protein and fiber, making them a filling and satisfying option.

Ingredients:

• 1 medium February squash, peeled and cubed
• 1 can (14 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lime juice
• 8 small soft tortillas
• 1 ripe avocado, sliced
• Fresh salsa or pico de gallo
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the squash on a baking sheet and roast for 20–25 minutes, turning once, until tender and caramelized.
2. In a small saucepan, heat the black beans over medium heat. Stir in lime juice and season with salt and pepper.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the tacos: Place a few spoonfuls of roasted squash on each tortilla, top with black beans, avocado slices, salsa, and a sprinkle of fresh cilantro.
5. Serve the tacos with lime wedges on the side for extra zest.

These tacos are a perfect example of how simple ingredients can create an exciting and delicious meal. The roasted squash adds a sweet and savory contrast to the smoky, spiced black beans, while the fresh avocado and salsa give the dish a refreshing crunch. These tacos are a satisfying, plant-based option that’s both nutritious and full of flavor.

February Squash and Quinoa Stuffed Bell Peppers

These February Squash and Quinoa Stuffed Bell Peppers are a colorful and nourishing vegan dish that’s perfect for meal prep or a healthy weeknight dinner. The combination of quinoa, roasted squash, and savory spices creates a satisfying filling, while the bell peppers add a crunchy, slightly sweet element. These stuffed peppers are both delicious and packed with protein, fiber, and vitamins.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium February squash, peeled and cubed
• 1 cup quinoa, cooked
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 can (14 oz) diced tomatoes
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed squash with olive oil, cumin, smoked paprika, salt, and pepper. Roast in the oven for 20–25 minutes until tender and lightly browned.
3. While the squash roasts, cook quinoa according to package instructions.
4. In a large skillet, sauté the onion and garlic over medium heat until softened, about 5–7 minutes. Add the roasted squash, cooked quinoa, and diced tomatoes to the skillet. Stir to combine and cook for an additional 5 minutes.
5. Stuff the mixture into the hollowed bell peppers, packing them tightly. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 25–30 minutes, until the peppers are tender.
7. Garnish with fresh parsley before serving.

These stuffed peppers are a colorful and satisfying dish, offering a beautiful blend of textures and flavors. The roasted squash provides a sweet contrast to the savory quinoa and tomatoes, while the bell peppers add a fresh, crisp bite. This dish is not only visually stunning but also nutrient-packed, making it a perfect choice for a healthy, plant-based meal.

Note: More recipes are coming soon!