Stuffed Delicata Squash with Quinoa

Delicata means delicate—fitting for this thin-skinned squash that roasts beautifully without peeling. Stuffed with quinoa, tart apple, crumbled feta, and walnuts, it brings a Mediterranean glow to a simple vegetarian dinner.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 395 cal
• 12g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 medium delicata squash
• ¾ cup dry quinoa
• 1 large Honeycrisp apple
• 3 cups baby spinach
• ½ cup crumbled feta
• ⅓ cup chopped toasted walnuts
• ¼ cup dried cranberries
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 minced garlic cloves
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh parsley
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions

1. 1Preheat the oven to 400°F. Halve the delicata squash lengthwise and scoop out the seeds; brush the cut sides with olive oil and season with salt and pepper.
2. 2Place the halves cut-side down on a parchment-lined baking sheet and roast 20 to 25 minutes until the flesh is tender when pierced and the edges are lightly browned.
3. 3Meanwhile rinse the quinoa and cook it in salted water according to package directions until fluffy; fluff with a fork and keep warm.
4. 4Dice the apple into small cubes, leaving the skin on for color and crunch. Warm a splash of olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
5. 5Add the diced apple, cumin, and smoked paprika to the skillet and cook 2 to 3 minutes until the apple just softens but still holds its shape. Stir in the baby spinach until wilted.
6. 6In a large bowl combine the cooked quinoa, apple-spinach mixture, crumbled feta, toasted walnuts, dried cranberries, lemon juice, chopped mint, and parsley. Taste and adjust salt and pepper.
7. 7Flip the roasted delicata halves cut-side up. Mound the quinoa stuffing generously into each cavity, packing it lightly so it stays abundant and colorful.
8. 8Return the stuffed squash to the oven for 8 to 10 minutes to warm the filling and melt the feta slightly. Finish with an extra drizzle of olive oil and a scatter of fresh herbs before serving.