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Stuffed Delicata Squash

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Stuffed Delicata Squash features tender roasted squash filled with a savory mixture of quinoa, vegetables, cranberries, nuts, and protein. This hearty fall-inspired dish is nutritious, flavorful, and perfect as a main course or side dish.

Ingredients

  • 2 medium delicata squash, halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked quinoa or wild rice
  • 8 oz ground sausage, turkey, or plant-based protein
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans or walnuts
  • 2 cups fresh spinach or kale
  • 1 tbsp fresh sage or thyme, chopped
  • 1/4 cup Parmesan cheese (optional)
  • 1/4 cup vegetable or chicken broth

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Slice the delicata squash lengthwise and scoop out the seeds.
  3. Brush the squash halves with olive oil and season with salt and pepper.
  4. Place the squash cut-side down on a baking sheet and roast for 25 to 30 minutes, or until tender.
  5. Meanwhile, heat a little olive oil in a large skillet over medium heat.
  6. Add the onion and celery and cook until softened.
  7. Stir in the garlic and cook for 1 minute.
  8. Add the sausage, turkey, or plant-based protein and cook until browned.
  9. Stir in the cooked quinoa or rice, cranberries, nuts, herbs, and spinach. Cook until the greens wilt.
  10. Add the broth and stir until the filling is well combined and moist.
  11. Remove the squash from the oven and carefully flip the halves over.
  12. Divide the filling evenly among the squash halves, pressing gently into the cavities.
  13. Sprinkle with Parmesan cheese if using.
  14. Return to the oven and bake for 10 to 15 minutes until heated through.
  15. Cool slightly before serving.

Notes

  • For a vegetarian version, replace the meat with lentils, mushrooms, or plant-based protein.
  • Brown rice, farro, barley, or couscous can be substituted for quinoa.
  • Add diced apples or pears for extra sweetness.
  • Swap cranberries for raisins or chopped dried apricots.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze individual portions for up to 3 months and thaw overnight before reheating.

Nutrition

Find it online: https://thefamilycooking.com/stuffed-delicata-squash/