Savory Quinoa‑Stuffed Delicata Squash for Cozy Dinner

These baked squash boats are vegan, gluten‑free, and taste so good that everyone will ask for seconds. You can prepare them up to three days ahead and finish them in the oven right before dinner.

Active time: 20 min | Total time: 1 hr 15 min

Cranberry‑Quinoa Stuffed Delicata Squash

Ingredients

• 2 medium delicata squash (about 340 g each)
• 3 Tbsp olive oil
• 1 cup plant‑based crumbles (such as Beyond Meat)
• 1 small onion, diced
• 2 celery stalks, diced
• ½ cup quinoa, rinsed
• 2 tsp poultry seasoning or dried sage
• 1 garlic clove, minced
• ½ tsp salt
• 2 Tbsp dried cranberries
• 2 Tbsp chopped Italian parsley

Directions

1. Preheat the oven to 350°F (177°C). Cut each squash in half lengthwise and scoop out the seeds.
2. Brush the cut sides with 1 Tbsp olive oil, place them cut‑side down on a foil‑lined sheet, and bake for about 40 minutes, until a fork slides in easily.
3. While the squash bakes, heat 1 Tbsp oil in a saucepan over medium heat. Add the plant‑based crumbles and stir for 2 minutes until lightly browned. Transfer to a bowl.
4. Return the pan to the stove, add the remaining oil, then sauté onion and celery for 3 minutes until soft.
5. Stir in quinoa, seasoning, and garlic. Cook for 1 minute until fragrant.
6. Pour in just under 1 cup water, add salt, cover, and let simmer on low for 15 minutes, or until the quinoa is tender and the water is absorbed.
7. Mix the cooked crumbles, quinoa, cranberries, and parsley together.
8. Turn the baked squash halves cut‑side up. Fill each cavity with the quinoa mixture, then return to the oven for 10–15 minutes, until the stuffing is hot.
9. If you are making the dish ahead, let the stuffed squash cool, store in an airtight container, and refrigerate. When ready to serve, cover with foil and bake at 350°F for 30 minutes.

Serves: 4 (half a squash and ½ cup stuffing per person)

Nutrition (per serving)

Calories: 305 | Fat: 14 g | Carbs: 37 g | Protein: 12 g | Fiber: 7 g | Sodium: 382 mg

Key vitamins: Vitamin A 183 % | Vitamin C 34 % | Iron 26 % | Potassium 723 mg

This hearty squash recipe makes a wonderful vegetarian dinner or a flavorful side dish for any holiday table.