Stuffed Delicata Squash Recipe

Stuffed Delicata squash with spinach, quinoa, raisins, apples and tofu stuffing, all on a plate.

Roasted delicata squash boats filled with sautéed spinach, apples, and raisins is a delicious vegetarian main dish everyone will love. The stuffing is made while the delicata squash roasts so that the total time to make this recipe is 25 minutes.

Course Vegetarian Main Dish, Vegetarian Side

Cuisine American

Keyword delicata squash, spinach, Thanksgiving, winter squash

Prep Time 25

Cook Time 15

Total Time 25

Servings

Calories 394.4kcal

Author Susan Pridmore

Equipment

Ingredients

1 cup cooked white quinoa
⅔ cup chopped very firm tofu, drained
2 delicata squash
3 tablespoons extra virgin olive oil divided
¾ teaspoon kosher salt divided
½ Serrano chili seeded, and finely chopped (about 2 teaspoons)
2 large shallots thinly sliced (about ¼ cup)
1 ½ apples cored, and diced (about 1 ½ cup or more)
½ cup golden raisins
1 ½ tablespoons chopped fresh sage leaves
¼ teaspoon ground cinnamon
⅛ teaspoon ground black pepper
2 - 3 tablespoons lemon juice
2 bags pre-washed baby spinach
¼ cup grated Parmesan or Asiago cheese
Toasted pumpkin seeds garnish

Instructions

Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
Cook the quinoa if you don't have any on hand.
Drain the liquid from the tofu by wrapping it in a paper towel and placing it on a cutting board. Place another cutting board on top of it, and weight it with a heavy skillet.
Slice off the ends of the delicata squash, and slice in half, lengthwise.
Using a spoon, scrape out the pulp and seeds so that you have 4 squash 'boats'. Arrange on the parchment paper lined baking sheet, facing up, and lightly oil with 1 tablespoon olive oil. Lightly salt.
Roast with the squash cut side facing up for 25 - 30 minutes, or until tender.
Add the remaining 2 tablespoons olive oil to a large skillet over medium heat, and sauté the Serrano chili, shallots, and apple until everything is softened, about 10 minutes.
Add the drained tofu, raisins, sage, cinnamon, the remaining salt, and pepper, and continue to cook for 5 minutes while stirring with a wooden spoon.
Add the lemon juice and spinach leaves.
Using tongs, move the spinach around, gently tossing it with the other ingredients in the pan. In less than 5 minutes, the spinach should be wilted.
Add the cooked quinoa and cheese, and toss.
When the delicata squash is tender, spoon the filling into each scooped out cavity.
If the filling cools too much, slide the filled squash back into the oven for a few minutes to reheat.
Serve with a sprinkle of chopped parsley and roasted pumpkin seeds.
The squash can be served whole or sliced into 3" wide crescents.

Notes

Possible Variations

Swap out quinoa for rice.

Top with breadcrumbs such as these Browned Butter Breadcrumbs instead of roasted pumpkin seeds.

For the Meat Eaters at the Table

Add 1 cup of crumbled spicy sausage or chorizo to the stuffing, or shredded pork.

Side Dish Ideas

Air fryer Brussels sprouts is a wonderful fall side dish, as is this Garlic Roasted Cabbage.

Roasted carrots are another great side with this dish.

If you only want a salad, go with a simple salad dressed in a vinaigrette. (This one is from my cookbook.)

Or stay with the apple-ish theme, and serve an apple chutney on the side.

This Easy Buttermilk Cornbread is another winner side dish with this stuffed delicata.

Nutrition