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Quinoa and Spinach Stuffed Delicata Squash

This Quinoa and Spinach Stuffed Delicata Squash is the perfect vegan and gluten free side dish for the holidays. You’re left with a hearty, filling, and healthy dish that’s full of fall flavors. Bonus: customize the stuffing any way you like!
Prep Time12 minutes
Cook Time45 minutes
Total Time57 minutes
Course: Side Dish
Cuisine: American
Keyword: Delicata Squash, Quinoa Stuffed Squash, Roasted Squash, Vegetarian Thanksgiving Sides
Servings: 2 servings
Author: Silvia Dunnirvine

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.

Notes

Tips and tricks

  • The sharper your knife, the easier the squash will be to cut in half.
  • To air fry the squash halves instead, cook in a 400ºF air fryer for 15 to 20 minutes or until the squash is tender and golden brown (you may need to work in batches depending on the size of your air fryer basket).

Nutrition

Calories: 463kcal | Carbohydrates: 63g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Sodium: 53mg | Potassium: 1188mg | Fiber: 8g | Sugar: 16g | Vitamin A: 4512IU | Vitamin C: 32mg | Calcium: 114mg | Iron: 4mg