This Quinoa & Spinach Delicata Squash is a Vegan and Gluten-Free recipe. Each delicata squash is loaded with quinoa and spinach, chopped walnuts, dried cranberries and topped with crispy onions. A deliciously wholesome dish you can enjoy all season!
Fall arrived and so has our craving for heartier and heavier, nutrient dense meals, soups and warm bowl. Meat is often one we reach for, whether that’s a finger licking Beef Short Ribs or Classic Beef Stew recipe or even an Oxtail Stew.
While it all sounds good, for me a balanced diet usually feels more dietary-friendly. Plus it gives me the opportunity to try all the yummy seasonal foods.
Luckily there are plenty of options to fuel our carb-craving selves with more than just a heavy meal.
I am mostly implying to the squash family, which is a lighter and incredibly delicious option for those who are on a low carb diet, plant based or just seeking balance and nutrition.
There are so many fascinating squash types out there, you just might want to try a few.
Today’s recipe shines light on one of our favorites; delicata squash. It’s easy to love delicata squash for its convenient size which makes it easy to handle, mild sweet flavor and versatility.
This quinoa and spinach stuffed delicata squash recipe is all around amazing. Each half can be served as an individual portion. The quinoa and spinach elevates the nutritional profile making this Vegan and gluten-free recipe a complete and satisfying meal.
Table of Contents
how to prepare delicata squash
- Always start by washing the skin thoroughly, even scrub it with a vegetable brush and mild soap. Because we will not be removing the skin it is important that it’s very clean.
- Slice in half lengthwise. For safety measures I like to rotate the squash to a position that feels supported and not likely to roll out of your hand as you slice it.
- Use a spoon to clean the cavity. Remove all seeds and gunk (picture above)
- Use a kitchen brush to coat the squash with olive oil (picture below)
- Finally, season with salt and pepper (picture below)
how to roast delicata squash
Roasting delicata squash is easy. Once you have prepared the squash following instructions above, place delicata slices cut down on a baking sheet.
There is no need to oil the pan since you’ve already oiled the squash. You can use parchment paper but you don’t need to.
Roast at 400F degrees for about 40-45 minutes. The squash should feel soft to touch and have amber gold color around the edges.
Once the delicata squash is roasted you can fill in with quinoa and spinach. Add fun touches such as dried cranberries, chopped walnuts and top with crispy onions (opt it out for gluten-free) or any crispy topping of choice.
Fancy meals is all we are about during the holidays. Let me assure you that this gorgeous Delicata Squash loaded with delicious quinoa, fresh spinach, walnuts and cranberries, will look fantastic on your table!
here are some other crowd favorite holiday recipes ideas:
Appetizers – Salted Caramel Pumpkin Seeds
Breakfast – Cranberry Orange Oat Muffins (GF)
Breakfast/ snack/ dessert – Baked Apple Cider Donuts (GF)
Dessert – Chewy Chocolate Pecan Cookies
Dessert – Ginger Molasses Cookies
Dinner – Roast with Gravy and Potatoes
Dinner – Cranberry Chicken with Veggies
Drinks – Cranberry Wine Spritzer
Extras – Instant Pot Turkey Onion Gravy
Salads – Kale Pomegranate Salad
Sides – Sausage & Apple Stuffed Squash
Sides – Instant Pot Cranberry Sauce
Soup – Butternut Squash Soup
If you make this Quinoa Spinach Delicata Squash recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Quinoa & Spinach Delicata Squash
Ingredients
- 1 delicata squash, halved lengthwise
- 1 tbsp olive oil
- pinch salt and pepper, to taste
- 1/2 cup quinoa
- 1 cup spinach, chopped
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tbsp crispy fried onion (optional)
Instructions
- Pre-heat oven to 400F degrees.
- Cut squash in half lengthwise and remove the seeds and gunk from cavity. Brush each side with olive oil. Season with salt and pepper. Place squash cut-side down on a baking sheet. Roast for 40-45 minutes.
- Meanwhile cook quinoa according to package instructions. When done fold in spinach, walnuts and craberries and set aside.
- Remove squash from oven. Using a fork carefully carve out some of the flesh loose. Scoop in the quinoa and spinach mix to fill the squash cavity. Top with crispy friend onions if using. Garnish with fresh herbs and serve.
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Love this idea…I’ve been looking for some inspiration for Squash recipes. Thanks for sharing 🙂
You’re welcome Stephanie! I am currently on a sweet potato/ squash boat kinda wave, so expect more to come! 🙂
Thank you for sharing this recipe, I plan on making this for my family’s Thanksgiving meal.
That’s fantastic Cory! I hope you and your family have a beautiful Thanksgiving 🙂
I’m sorry but this is titled vegan yet it says to soak in chicken broth for flavor?? There are plenty of other ways to get the flavor than using animal stock.
The recipe has been edited. Sorry about that!
This is such an amazing recipe. Me and my family had some squash left over from doing something else and, being someone whose vegetarian and has celiac disease, this is the perfect recipe. It is so good and organic, and overall pretty simple when it comes to cooking. This will definitely be something that I cook and enjoy more than once.
That’s really great Kenzie, I am so glad to hear 🙂 and thanks so much for stopping by to share you feedback!