Fall flavors are packed inside these Apple & Quinoa Stuffed Squash, a perfect side dish or plant powered vegetarian, gluten free, and vegan friendly meal!
It is officially starting to feel like fall here! The weather cooled down a little over the weekend and there is a little chill in the air. It even rained some. Finally! I love the warm weather, but the mid-90 temps day after day in September kind of gets old after awhile. I’m excited to wear jackets, make soup, and cozy up under the blankets. And most importantly no more sweating at night when I sleep. Our bedroom has no air circulation and gets so hot at night.
This was my first time making delicata squash and it turned out great. I love all winter squash so I figured it would be pretty tasty and it sure was. The flesh is creamy and tastes a bit like a mix between corn and sweet potato. The whole thing is edible, even the skin. I figured I would add that in there since when we were eating these the other night Michael was just trying to scoop out the insides. I was like uhh, you can just use a fork and knife and cut it. He still didn’t really eat the skin. He is still getting used to the waste nothing mantra I have 😉
This stuffed squash pretty much just screams fall. The apple & quinoa mixture is fantastic. It can honestly just be eaten on it’s own, but stuffing it in the squash makes for a pretty presentation. These would be perfect for a dinner party, or if you really like to plan ahead, Thanksgiving. I know, I know, way too ahead of myself, but I just couldn’t help but throw it out there.
If you are vegan or don’t do dairy, leave out the cheese. I really debated if I should add it in there, but decided to for some creaminess. And goat cheese pretty much makes everything 10x better. You could eat this stuffed squash as a meal by itself, pair it with some roasted veggies or salad, or pair it with some protein. I think sausage would make the perfect protein side!
- 2 delicata squashes, sliced lengthwise and deseeded
- 1 cup quinoa, drained and rinsed
- 2 teaspoon coconut oil
- 1 cup diced yellow onion (about ½ large onion)
- 2 cups diced apple (about 1 large)
- ½ teaspoon cinnamon
- 2 tablespoon lemon juice
- ½ cup dried cranberries
- ½ cup pumpkin seeds
- ⅓ cup goat cheese (optional)
- ⅛ cup packed parsley, roughy chopped
- salt and pepper to taste
- coconut oil for greasing
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Rub coconut oil on the flesh of the squash and sprinkle with sea salt. Place cut side down on baking sheet and roast for 25-30 minutes until soft. The skin should give a little when you poke it with your finger.
- While the squash roasts, prepare quinoa according to package.
- When there is about 10 minutes left on the squash, start to make the rest of the filling. Heat a large sauté pan over medium heat. Add 2 teaspoons coconut oil and wait for it to get hot, about 30 seconds. Add onion and sauté until it is soft and translucent in color, about 5 minutes, stirring frequently. Add diced apples and cook for another 2-3 minutes, stirring frequently, until slightly soft.
- Add 2 cups cooked quinoa to pan and stir to combine. Stir in cinnamon, lemon juice, and salt and pepper. Turn the heat off and add dried cranberries, pumpkin seeds, goat cheese (if using), and parsley. Stir to combine.
- Remove squash from oven and flip over. Divide apple and quinoa mixture among the 4 halved squashes, splitting evenly.
Do you have any fall produce you have never tried?
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