Vegetarian Stuffed Delicata Squash with Quinoa & Apple

Vegetarian Quinoa Stuffed Delicata Squash is packed with fall flavors like apple, dried cranberries, pumpkin seeds, and cinnamon. A perfect side dish or plant-based meal, gluten-free, and vegan-friendly.

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Squash season is one of my favorite seasons! I love the variety of the different kinds, their nutritious breakdown, and the versatility you can do with them in the kitchen. From stuffed acorn squash, curried squash soup, and roasted butternut squash with goat cheese and pomegranates. The possibilities are endless!

While I love simple roasted delicata squash recipe, the shape of delicata squash makes it perfect for stuffing. And this stuffed delicata squash pretty much just screams fall.

The apple and quinoa mixture is absolutely fantastic. It can honestly just be eaten on its own, but stuffing it in the squash makes for the best combination. I opted for quinoa as it adds some plant-based protein, fiber, and heartiness. I love NOW’s organic quinoa as it has a light nutty flavor. It’s sweet, savory, has some creaminess and crunch, and is full of flavor.

And it makes for a pretty presentation. These would be perfect for a dinner party, the holidays, or just a fancy side dish during the week.

Don’t forget to use the code ‘EATTHEGAINS’ for 20% off at nowfoods.com!

Quinoa stuffed delicata squash ingredients

• delicata squash
• quinoa
• oil
• onion
• apple
• pumpkin seeds
• dried cranberries
• goat cheese
• parsley
• lemon juice
• cinnamon
• salt and pepper

Make sure to see below for easy substitutions for this recipe.

How to make vegetarian stuffed squash

While this stuffed delicata squash does have a decent number of steps, they are easy and it comes together fast. Some of the time is inactive cooking time too. You can also prep things in advance to make assembly easier.

1. Prep and roast the squash. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse your squash, place it on a cutting board, and cut off both ends. Slice your delicata squash in half lengthwise and scoop out the seeds. Rub a little coconut oil on the flesh of the squash and sprinkle with sea salt. Then place cut side down on the baking sheet and bake for 25-30 minutes until soft.
2. Make the quinoa. Add 1/2 cup quinoa with 1 cup water in a small saucepan over medium heat. Bring to a boil and then let simmer until water is absorbed, about 10-15 minutes.
3. Toast the pumpkin seeds. Heat a small pan over medium-low heat. Add seeds and toast for 2-4 minutes until they start to brown and get fragrant. Once they start to brown, immediately remove from heat, salt, and set aside.
4. Make the filling. Heat a large sauté pan over medium heat. Add coconut oil and wait for it to get hot, about 30 seconds. Then add onion and sauté until it is soft and translucent in color, about 5 minutes, stirring frequently. Next, add diced apples and cook for another 2-3 minutes, stirring frequently, until slightly softened. Turn off heat and add quinoa, toasted pumpkin seeds, cranberries, goat cheese, parsley, lemon juice, and cinnamon to pan and stir to combine.
5. Stuff the squash. Evenly distribute the quinoa mixture among the roasted delicata squash halves. Depending on how big your squashes are, they will be pretty pack/overflowing.

How to cut delicata squash

Delicata squash is one of the easier squashes to prepare they are a lot smaller, easier to cut, and doesn’t need to be peeled.

1. First, wash/rinse your delicata squash. You can eat the skin so make sure any dirt is rinsed off.
2. Place on a cutting board and cut off both ends.
3. Then, slice your delicata squash in half lengthwise.
4. Using a spoon, scoop out the seeds.

What does delicata squash taste like?

Delicata squash has a unique taste and flavorful taste. Once cooked, the flesh is creamy and tastes a bit like a mix between corn and sweet potato or pumpkin. Its nickname is “sweet potato squash”.

Can you eat delicata squash skin?

The skin of delicata squash is edible and is safe to eat. Once it is cooked, it becomes soft and tender. An edible skin is one of my favorite things about delicata squash. It makes it a lot easier to prepare as you don’t need to take time to peel the squash.

What to serve with vegetarian stuffed squash

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

• during the holidays with turkey, ham, or a roast
• Alongside roasted or grilled chicken, steak, or fish
• With a salad with some protein (meat, beans, tofu…)

Meal Prep

Stuffed delicata squash dish to prep ahead of time or meal prep for the week! There are a couple of different ways you can meal prep it:

• Partial prep option #1 – roast the delicata squash ahead of time and store it in the fridge. You can also make the quinoa (store in a glass container in the fridge) and toast the pumpkin seeds (store in a jar on the counter). This will save you some prep time when making the full dish. On the day of, make the rest of the quinoa mixture and stuff in the delicata squash.
• Partial prep option #2 – roast the delicata squash and make the full quinoa mixture (mixing it all together) and store them separately in the fridge. I suggest leaving out the pumpkin seeds and goat cheese till ready to serve. Then, when you are ready to eat, you can heat up the squashes and warm the quinoa mixture. Add in the few remaining ingredients and enjoy.

If you have leftovers, just store them in the fridge in a tightly sealed glass container. It saves well and should be good for up to 5 days.

Substitutions

This stuffed delicata squash is very customizable! Here are a bunch of substitutions you could do:

• squash – you could also substitute another kind of winter squash like acorn, butternut, or honey nut (everything except spaghetti squash), pumpkin, or sweet potatoes if you don’t have delicata squash.
• quinoa – any kind of grain like rice, farro, barley, or couscous.
• apple – the only fruit I would substitute for apples is pear in this recipe.
• cheese – any kind of cheese will work. I would suggest a soft cheese like feta or gorgonzola as a good alternative. You could also leave out the cheese or use vegan cheese to make this recipe vegan.
• cranberries – raisins or chopped-up dates would work be good substitutes.
• pumpkin seeds – chopped nuts like walnuts or pecans would work instead.
• oil – I used coconut oil, but olive oil and avocado oil will also work.

More healthy side dishes

• Roasted Butternut Squash with Goat Cheese & Pomegranates
• Rosemary Roasted Radishes
• Air Fryer Brussel Sprouts
• Roasted Carrot and Arugula Salad
• Rosemary Garlic Air Fryer Potatoes
• Tahini Whipped Sweet Potatoes

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