Cauliflower Leek Stuffed Winter Squash

cauliflower leek stuffed butternut squash with olives, pinenuts, pumpkin seeds, vegan, omnivore

It's difficult to feel warm when outside has been so cold. Want a meal that will keep you feeling satisfied and warm? Try this stuffed winter squash recipe that's full of good fats, energy from complex carbs and protein. This recipe is gluten free and paleo friendly, and can easily be made vegan as well.

Cauliflower Leek Stuffed Winter Squash

1  butternut squash
2 tbsp coconut oil
½ cup dried quinoa
1/4 head of cauliflower
1  small leek
2 tbsp raisins or currants
1/4 cup black olives
2 tbsp pumpkin seeds
2 tbsp pine nuts
1/2 cup spinach (or kale)
6 pieces organic shrimp (optional)
dash of sea salt and pepper to taste
handful fresh parsley, chopped finely


1.       Preheat oven to 450 degrees
2.      Cut the winter squash lengthwise, drizzle 1 tbsp melted coconut oil on the cut side, season with sea salt and pepper and turn cut side down on your pan and bake for about 30 minutes, or until tender.
3.      Chop cauliflower into florets, drizzle with oil, sea salt and pepper, and bake for about 25 minutes.
4.      Cook the quinoa according to the instructions.
5.      Melt 1 tbsp coconut oil in a pan, saute the leeks, add shrimp (if using). 
6.      Add spinach (or kale) last, just until it wilts
7.      Take the quinoa, leeks, olives, raisins and shrimp (if using) and mix together.  Add fresh parsley as well.
8.      Toast pine nuts and pumpkin seeds for 1-2 minutes.
9.      Take winter squash out of the oven, and divide the quinoa mix
evenly in each half.
10.     Add toasted pine nuts and pumpkin seeds on top.  


About the Writer:
Danielle Milgrom has always loved to cook. Eating is her passion, and she loves good food. As she got older, Danielle realized that what she was eating was not the healthiest and she was not happy when she looked in the mirror, and she developed an eating disorder. After years of anxiety and obsessing about her weight, Danielle had a "ah hah" moment. Danielle started studying Holistic Nutrition in 2015 and has learned that the right foods nourish the body. She now strives to help others heal their body and guide them through their journey by providing lifestyle counselling, developing recipes and cooking meals. 

Danielle studied Psychology and Social Service Work, allowing her the learn how others mind work, and the behaviours that follow. She has worked with individuals to change their behaviours, and develop plans to implement lifestyle changes. 

Instagram: @daniellemilgrom