Quinoa-Stuffed Delicata Squash (Print)

Halved delicata squash filled with quinoa, veggies, and aromatic herbs for a vibrant, plant-based main course.

# Components:

→ Squash Preparation

01 - 2 medium delicata squash, halved lengthwise and seeds removed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Stuffing

05 - 1 cup uncooked quinoa, rinsed
06 - 2 cups vegetable broth
07 - 1 tablespoon olive oil
08 - 1 small yellow onion, finely chopped
09 - 2 garlic cloves, minced
10 - 1 small red bell pepper, diced
11 - 1 small zucchini, diced
12 - 1/2 cup dried cranberries
13 - 1/3 cup toasted pecans or walnuts, chopped
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon ground cinnamon
17 - 1/4 cup chopped fresh parsley
18 - Salt and ground black pepper to taste

→ Optional Garnish

19 - Chopped fresh parsley
20 - Pomegranate seeds

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Brush cut sides of delicata squash with olive oil and sprinkle with salt and pepper. Arrange squash cut-side down on the lined baking sheet. Roast for 25 to 30 minutes until flesh is tender but shells remain intact.
03 - As squash roasts, combine quinoa with vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff quinoa with a fork.
04 - In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3 minutes until soft. Stir in minced garlic and cook for 1 minute.
05 - Add diced red bell pepper and zucchini to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until vegetables are just tender.
06 - Add cooked quinoa, dried cranberries, chopped nuts, ground cumin, smoked paprika, and ground cinnamon to the vegetable mixture. Stir thoroughly and heat for 2 minutes. Remove skillet from heat and incorporate chopped parsley. Adjust seasoning with salt and black pepper.
07 - Turn roasted squash halves cut-side up. Generously fill cavities with the prepared quinoa stuffing. Return baking sheet to oven and bake for 10 additional minutes.
08 - Serve warm, garnished with extra chopped parsley or pomegranate seeds as desired.

# Expert Advice:

01 -
  • Uses only gluten-free and vegan ingredients for all eaters at the table
  • Showcases delicata squash's naturally sweet flavor without overpowering it
  • One pan for roasting and another for making the stuffing keeps prep tidy
  • Leftovers taste even better the next day
02 -
  • Impressively high in plant protein and fiber fills you up with lasting energy
  • All components can be made ahead for quick assembly on busy days
  • Doubles as a stunning holiday centerpiece or a cozy weeknight dinner
03 -
  • Toast the nuts yourself for deeper flavor and do not forget to rinse quinoa for fluffier grain
  • For parties assemble everything the day before then do the final bake before serving
  • Always check the squash is tender by poking with a knife before stuffing Do not rush the roasting step

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