Vegetarian Stuffed Delicata Squash

Stuffed delicata squash with quinoa, apple, goat cheese, cranberries, and pumpkin seeds, They are sitting on a baking sheet with some filling that has

5 from 3 votes

Vegetarian Stuffed Delicata Squash

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.

Course Main Course, Side Dish

Cuisine American

Keyword Quinoa Stuffed Squash, stuffed delicata squash, vegetarian stuffed squash

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings

Calories 319kcal

Author Kelly

Ingredients

2 medium delicata squashes (about 630 grams raw)
1/2 cup quinoa (dry/uncooked)
1/4 cup pumpkin seeds
1/2 tablespoon coconut oil
1 cup diced onion (140 grams)
2 cups diced apple (200 grams/about 1 large)
1/2 cup dried cranberries
1/2 cup goat cheese (2 ounces)
1/4 cup parsley, roughly chopped
2 tablespoons lemon juice
1/2 teaspoon cinnamon
salt and pepper, to taste
coconut oil, for greasing

Instructions

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 roast for 25-30 minutes until soft. The skin should give a little when you poke it.
While the squash roasts, 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.
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.
Make the filling. Heat a large sauté pan over medium heat. Add coconut oil and wait for it to get hot, about 30 seconds. Add onion and sauté, stirring occasionally, until it is soft and translucent in color, about 5 minutes. Add diced apples and cook for another 2-3 minutes, stirring occasionally, until slightly softened. Turn off heat and add quinoa, toasted pumpkin seeds, cranberries, goat cheese, parsley, lemon juice, and cinnamon to the pan and stir to combine.
Stuff the squash. Evenly distribute the quinoa mixture among the roasted delicata squashes. Depending on how big your squashes are, they will be pretty pack/overflowing. Enjoy!

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