Dare I say it? That Delicata Squash is the Queen of all squash? Not only is it good sliced and roasted in salads, pureed into soup, and stuffed with any flavor you can imagine, but you can eat the whole darn squash. That’s right, the skin is edible too! It was only right for me to bring you a delicious, VEGETARIAN, & GLUTEN-FREE Quinoa Stuffed Delicata Squash to kick off a healthy January!
Don’t need to hear more, I want that squash recipe: Jump to Recipe
Welcome to Savory January!
November and December were full of a LOT of sweets on this blog. It was honestly an incredibly decadent and overindulgent two months. I think all my coworkers and friends enjoyed the extra leftovers they got during those months. However, I feel ready for a little break from sugar. Actually, I am taking the plunge and eating refined sugar-free all throughout January. Eek!
Being a vegetarian who eats vegan 90% of the time, going on diets like Keto or Whole 30 doesn’t work for me. Plus, my experience doing these restrictive plans in the past is that they don’t lead to long-term healthy eating habits. However, refined sugar is definitely my weakness and an ingredient I need to omit from my life from time to time. Going refined sugar-free means I’m taking a little hiatus from baking as well as saying a farewell to my beloved vanilla iced lattes in the morning. So, you better believe I am cooking up some extra tasty savory foods to make up for it!
A Healthy & Hearty Dish for Winter
This dish is super filling, very healthy, and will satisfy any plant-based or meat eater! I know, because I happen to be dating a meat lover who told me this is his favorite recipe on the blog to date. In addition to tasting great, Delicata Squash contains loads of Vitamin A, C, and Fiber. Plus, the quinoa adds the perfect amount of protein to fill you up. Not to mention, if you top your squash with avocado as I do, you are adding in some great healthy fats too. If that isn’t a balanced healthy meal, I don’t know what is!
Breaking Down the Recipe
This recipe can essentially be broken down into 3 major steps:
- Roast Your Delicata Squash! First, slice the squash in half and scoop out the stringy flesh and seeds before baking. But, don’t throw away those seeds! Roast the seeds and add them to the filling or even save them for later to use as a topping for soups or salads. Once that’s done, heavily season the squash & bake until soft and tender.
- While the delicata is roasting, cook the filling! This step involves adding all the ingredients (except the cheese) to a pot and cooking for 15-20 minutes. Once the filling is cooked, mix in your shredded cheese. If you want to keep the dish vegan, simply skip the cheese or replace with vegan cheese for an easy swap.
- Stuff that Squash & roast it! Put the filling into the squash and pile it high! After that, bake for another 10 minutes so everything gets nice and crispy. I like mine topped with avocado, cilantro, and some fresh lime juice!
That about sums it up! P.S- I have stories saved to my Instagram page @ShortGirlTallOrder showing you the recipe steps, so definitely go check those out!
Let’s Eat…and Enjoy some Dessert too!
I will see you here next week for a savory soup & side dish for week TWO of savory January. Just in case you’re looking for some healthier refined-sugar free treats to enjoy alongside this squash, check out my Vegan Pear & Persimmon Crisp or these colorful Vegan Rhubarb & Raspberry pops. I hope you all love this HEALTHY, GLUTEN-FREE, VEGETARIAN, and SEASONAL Quinoa Stuffed Delicata Squash recipe!
-TSG
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- I just bought these Nordic Ware Aluminum Bakers Sheets and OMG I am obsessed! One, they are only $20. Two, they can withstand high heat without warping. Three, they are large and can fit tons of veggies on them for roasting. Four, they clean up so easily- no real soaking required. I roasted my squash on them for this recipe and they turned out amazing!
- If you are looking for the best deal on Quinoa, Kirkland Organic Quinoa is the way to go. I usually buy mine at Costco, but was pleasantly surprised to see you can buy on Amazon as well!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
stuffed squash
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- 2 medium delicata squash *sliced in half, with seeds and stringy flesh removed
- 1 Tbsp oil * to coat the delicata, can be replaced with cooking spray
- 1/2 cup dried quinoa
- 1 cup vegetable broth
- 3/4 cup chopped red onion *about 1/2 large onion or 1 small onion chopped
- 1 cup canned chopped tomatoes *8 oz, about 1/2 of a 14 oz can
- 1 cup chopped green pepper *about 1 small green pepper chopped
- 1 tsp cumin
- 1 tsp garlic powder
- 1/4 tsp paprika
- salt & pepper to taste
- 1 cup shredded mexican cheese blend *optional, ideal is a mix of cheddar and jack cheese
Ingredients
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- Preheat your oven to 400F.
- While the oven is preheating, slice the delicata squash in half from top to bottom. Remove the seeds and stringy flesh from the inside. Discard the stringy flesh, but save the seeds for roasting!
- Next, season the inside of each squash with oil or cooking spray, salt, and pepper. Spray a large baking sheet with additional cooking spray. Then, place the squash on the tray with the seasoned size down. Next, add to the oven and cook for 30 minutes until the skin is easily pierceable and the inside is soft and tender.
- While the squash is roasting, cook the filling. Chop your onions and peppers and add them to a pot with the dried quinoa, vegetable broth, canned tomatoes, and seasoning.
- Cook the filling over medium heat for 15-20 minutes until all the broth has been soaked up and the quinoa is cooked. Remove the cooked filling from the heat and stir in the cup of shredded cheese.
- Remove the roasted squash from the oven and flip over so the seasoned inside is now facing up. Fill each squash with 1/4 of the filling. Then, add the squash back to the oven and cook for an additional 10 minutes to crisp everything up.
- Remove from the oven and top with your choice of toppings! I love using fresh avocado, cilantro, and lime juice on mine. Honestly, toppings are optional because they are also amazing as is. Enjoy!
- *Squash will keep in a closed container in the fridge for 2-4 days and can be reheated in the oven at 200F or in a microwave. Not recommended to freeze*
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