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.

Source: EatingWell Magazine, January/February 2016


Recipe Summary

1 hr 15 mins




Instructions Checklist
  • To prepare squash: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

  • Season insides of squash with 1/4 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 .

  • To prepare stuffing: Meanwhile, combine 1 cup water, quinoa and 1/8 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.

  • 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 1/4 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.

  • 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.

  • 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 Facts

1/2 stuffed squash
306 calories; protein 6.8g; carbohydrates 45g; dietary fiber 8.3g; sugars 12.8g; fat 13.2g; saturated fat 4.3g; cholesterol 15.3mg; vitamin a iu 17039.9IU; vitamin c 29.8mg; folate 102.3mcg; calcium 114.7mg; iron 3.4mg; magnesium 115.5mg; potassium 762.2mg; sodium 382.2mg; thiamin 0.3mg.

2 starch, 1 vegetable, 1/2 fruit, 2 fat