Stuffed Delicata Squash
See my guide on how to use an Instant Pot.
This Stuffed Delicata Squash is a vegetarian dinnertime favorite! Black beans and quinoa provide lots of protein in this meatless meal.
After our recent farm box delivery, we found ourselves with an abundance of squash. The butternut squash is destined for this Roasted Butternut Squash Soup, but the delicata squash? I do love roasted delicata squash but this delicata squash recipe is a healthy main dish.
This recipe has a Mexican twist stuffed into the delicata squash. Really more of a delicata enchilada.
Preparing Stuffed Delicata Squash
First, you will halve the squash. I use a regular spoon to scrape out the seeds.
You’ll put the squash halves in your oven at 375 degrees to roast about 30-35 minutes while you assemble the rest of the filling.
In a separate saucepan, you will prepare the rest of the filling and the quinoa will cook simultaneously in a saucepan for 12-15 minutes.
Once the filling is complete, just spoon it into the squash halves and bake for 10 minutes until heated through.
Since you can have many steps of this recipe going simultaneously, such as roasting the squash, cooking the quinoa, and cooking the sauce. There’s even some inactive time in there that you can use to clean up your kitchen. 😉
If you’ve never had delicata squash before, I encourage you to give it a try! It has an almost sweet flavor, which reminds me of a cross between a sweet potato and a butternut squash. The peel softens up when cooked, so that it is “delicate” and can be eaten along with the flesh of the squash. Thus the name, “delicata.” Enjoy!
Stuffed Delicata Squash
- 2 medium delicata squash
- olive oil
- salt and pepper
- ¾ cup uncooked quinoa, rinsed well
- ½ cup chopped red onion
- 1 clove garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 8 ounce can tomato sauce
- ¼ cup water
- 15 ounce can black beans, rinsed and drained
- ¼ cup fresh cilantro
- 1 cup grated cheddar cheese
- additional cilantro or cheddar cheese for serving, if desired
Roast the Squash:
- Preheat oven to 375 degrees F. Slice the tough stem end off the delicata squash, then slice each squash in half lengthwise and scoop out the seeds. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.
Cook the Quinoa:
- Bring 1 ¼ cups water to a boil in a small saucepan. Stir in the quinoa, reduce heat, cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from heat.
Prepare the Filling:
- In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water, and cook at a low simmer for 5 minutes. Remove from the heat. Stir in the cooked quinoa, black beans, cilantro, and cheddar cheese.
Fill and Bake the Stuffed Squash:
- Scoop the filling into the squash halves. Bake in the 375 degree oven for 10 minutes, until filling is heated through and squash is tender. Serve, topped with additional cheese and cilantro if desired.
I’m loving all of the squash recipes that I’ve seen this fall, Kristine! This one definitely makes it to the top of my list. I love the use of quinoa and enchilada flavors in here. Sounds like the perfect weeknight meal!
Thank you, Gayle! You can’t go wrong with enchilada flavors. 😉
Thanks for linking to me, Kristine! I love this idea – such a healthy and filling meal! Gorgeous photos, too!
You’re so welcome, Kelly! Thank you for introducing me to delicata squash!
Quinoa and delicata squash are two of my fall staples and I love how this meal combines them both 🙂
Thanks, Medha! I’m a new fan of delicata squash – SO good!
So so gorgeous, I’m also a huge fan of squash and quinoa, so this is just a dream!
Thank you so much, Mary!
I am so shocked to say this, but I have still never cooked or even eaten delicata squash! How horrible is that? I’ve got to change that right away. What better way than with this quinoa enchilada stuffed version!
I only recently tried it myself, Natalie! And it’s safe to say I’m hooked! 🙂
My hand is TOTALLY raised! Love anything healthy, easy and delicious! Especially if it is something stuffed! This spin on enchiladas is fabulous! I could (and would) devour these in .5 seconds! Pinned! Cheers – to a beautiful day! 😉
Thank you, Cheyanne! We devoured these pretty quickly!
You weren’t kidding, Kristine, we are stuffed delicata twins! Funny how we both went the Mexican route with fillings. 🙂 I’m the same way — I roasted it plain too many times and needed to do something else. I loved it stuffed and can’t wait to do it again. Your recipe looks delicious with the quinoa!
I know! When I saw your recipe I couldn’t believe it! I want to try your chili-stuffed squash recipe soon!
Dear Kristine, These sound so good. I love the sound of that filling especially…stuffed squash is one of my favorite ways to serve it. xo, Catherine
Thank you, Catherine! I love stuffed squash this time of year. 🙂
I made this last night, and it was excellent! Spices were just right, very flavorful. We don’t eat many vegetarian meals, pretty much because I don’t know much about making them, but the surprising thing was that we would have guessed there was meat in it if we didn’t know otherwise. There was too much filling for my little squashes, so I baked the rest in a bowl. We think the filling would also be very good in a tortilla.
Thanks for the great recipe!