Quinoa-Stuffed Delicata Squash

Quinoa-Stuffed Delicata Squash

0 Reviews
From: EatingWell Magazine, January/February 2016

With its pretty striped skin and uniform shape, delicata squash is a beautiful vessel for serving up this healthy quinoa stuffing. Serve this recipe as a stunning side dish or a vegetarian main with a big leafy green salad alongside.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Squash
  • 2 small delicata squash (12-14 ounces each), halved lengthwise and seeded
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Stuffing
  • 1 cup water plus 2 tablespoons, divided
  • ½ cup quinoa
  • ⅛ teaspoon salt plus ¼ teaspoon, divided
  • 2 tablespoons butter, divided
  • 1½ cups chopped leek (about 1 large), white and light green parts only
  • 1½ teaspoons chopped fresh thyme or ½ teaspoon dried
  • ⅛ teaspoon freshly grated nutmeg
  • ⅓ cup golden raisins, coarsely chopped
  • ⅓ cup coarsely chopped hazelnuts, toasted
  • 2 tablespoons chopped fresh parsley


  • Active

  • Ready In

  1. To prepare squash: Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Season insides of squash with ¼ teaspoon salt and pepper and arrange cut-side down on the prepared pan. Bake the squash until the flesh is tender but the sides are not collapsing, 20 to 25 minutes total. Reduce oven temperature to 350 degrees .
  3. To prepare stuffing: Meanwhile, combine 1 cup water, quinoa and ⅛ teaspoon salt in a small saucepan; bring to a boil over medium heat. Cover, reduce heat to a simmer and cook until the quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork and let stand, covered, for 10 minutes.
  4. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leek and the remaining 2 tablespoons water. Season with thyme, nutmeg and the remaining ¼ teaspoon salt. Cover, reduce heat to low and cook, stirring occasionally, until the leek is tender but not brown, 8 to 10 minutes. Stir in raisins during the last 2 minutes.
  5. Stir the quinoa, hazelnuts and parsley into the leek mixture. Spoon the quinoa mixture into the squash halves, firmly packing as need. Cut the remaining 1 tablespoon butter into slivers and distribute evenly over the tops.
  6. Bake the squash until the stuffing is heated through, about 15 minutes.
  • Make Ahead Tip: Prepare through Step 5 and refrigerate for up to 1 day; reheat in a 350°F oven.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: ½ stuffed squash
  • Per serving: 305 calories; 13 g fat(4 g sat); 8 g fiber; 45 g carbohydrates; 7 g protein; 102 mcg folate; 15 mg cholesterol; 13 g sugars; 0 g added sugars; 17,040 IU vitamin A; 30 mg vitamin C; 115 mg calcium; 3 mg iron; 382 mg sodium; 762 mg potassium
  • Nutrition Bonus: Vitamin A (341% daily value), Vitamin C (50% dv), Folate (26% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, ½ fruit, 2 fat

Reviews 0