Quinoa Enchilada Stuffed Delicata Squash
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Raise your hand if you love easy, healthy dinner recipes, especially with an enchilada twist. Me too! This Quinoa Enchilada Stuffed Delicata Squash is a dinnertime favorite! Black beans and quinoa provide lots of protein in this meatless meal.
One of my personal favorite recipes is my Quinoa and Sweet Potato Enchilada Casserole. Judging by its popularity, it’s a reader favorite too. I guess you guys love healthy takes on enchiladas as much as I do!
After our recent farm box delivery, we found ourselves with an abundance of squash. The butternut squash is destined for this Roasted Butternut Squash and Apple Soup, but the delicata squash? After eating a ton of it simply roasted as a side dish last week, I was up for something a little different. My friend Kelly recently posted a delicious stuffed delicata squash recipe on her site, which inspired me to create this stuffed squash recipe.
I got to thinking about how much I love that quinoa enchilada casserole that I mentioned above, and decided to do a twist on those ingredients and stuff it into delicata squash. And that’s how this Quinoa Enchilada Stuffed Delicata Squash recipe was born.
This recipe is really simple to put together. You’ll put the squash halves in your oven to roast while you assemble the rest of the filling. Once you’ve stuffed your squash with the quinoa enchilada filling, you pop it back into the oven for a few minutes to finish cooking through. You can have many steps of this recipe going simultaneously, such as roasting the squash, cooking the quinoa, and cooking the enchilada 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!
- 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
- 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.
- 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.
- 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.
- 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.
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