This healthy vegan stuffed delicata squash is perfect for the holidays. Made with whole plant food ingredients, this tasty entree will fill you up but won't derail your weight-loss goals. It's gluten-free, oil-free, high-protein, high-fiber and low-fat.
This protein- and fiber-rich entree will help you stay on track with your health goals and provide a diversity of plants in your diet.
This recipe makes four large entree servings or eight side dish servings.
What you need to make this vegan stuffed delicata squash
- Delicata squash
- Quinoa
- Black lentils
- Low-sodium vegetable broth
- Apple
- Raisins
- Celery
- Onion
- Garlic
- Mushrooms
- Ground thyme
- Ground sage
- Pomegranate arils (seed pods)
- Coconut aminos
How to prepare
Preheat the oven to 375 F (190 C). Carefully slice the delicata squash in half lengthwise. Use a spoon to remove the seeds. Place squash halves in the oven facing up and roast for 25 minutes.
While the delicata squash halves are roasting, prepare the lentils and quinoa.
Prepare the lentils and quinoa
Rinse and drain 1 cup of dry black lentils and place them in a medium pot with 2 cups of low-sodium vegetable broth. Bring them to a boil, then reduce the heat and simmer, partially covered, for 15 to 20 minutes. Turn off the heat, cover completely, and let sit.
Rinse and drain ½ cup of dry quinoa, and place them in a small pot with 1 cup of low-sodium vegetable broth. Bring to a boil, then reduce heat, cover and simmer for 10 minutes. Turn off the heat and let sit.
Prepare the veggies
Preheat a large saute pan over medium heat. Toss in the chopped onions and mushrooms and cook for 4 to 5 minutes.
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Add celery, garlic, and diced apple, and cook for another 3 to 4 minutes.
Add dried thyme, dried sage, coconut aminos, and chopped raisins. Give it a good stir to incorporate.
Assemble and stuff the delicata squash
If the lentils did not absorb most of the liquid, you'll need to strain the excess cooking liquid before adding them to the saute pan. Also, add the cooked quinoa. Finally, add in pomegranate arils. Stir everything together so it's well mixed. Salt and pepper to taste.
Carefully remove the delicata squash from the oven and transfer it to individual plates. Carefully scoop a generous helping of lentil quinoa veggie mixture into each squash half. Top with fresh chopped herbs and enjoy!
Top the stuffed squash with fresh chopped herbs. If using, add chopped and lightly toasted pecans to the filling. Enjoy!
Frequently Asked Questions
Delicata squash is a starchy vegetable high in fiber, potassium, and beta-carotene (Vitamin A). This tasty, low-fat winter squash makes a wonderful, healthy holiday dinner but can easily be roasted, sliced, and added to a hearty salad.
Absolutely! The skin is tender and easy to eat. However, you'll want to trim the ends because the stem is not edible.
Leftovers can be stored in a covered container in the refrigerator for up to four days. This dish is freezer-friendly and can be stored in the freezer for up to three months.
Other Holiday Favorites
- Vegan Butternut Squash Soup
- Sweet and Smoky Black Eyed Peas and Greens
- Vegan Shepherd's Pie
- Lentil Quinoa Loaf
- Garlic Mashed Potatoes
- Vegan Mushroom Gravy
- Vegan Collard Greens
- Crustless Vegan Sweet Potato Pie
We hope you love this vegan stuffed delicata squash recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Stuffed Delicata Squash
Ingredients
- 4 Delicata squash about 4.5 pounds or 2 kg
- 1 cup black lentils dry
- ½ cup quinoa dry
- 3 cups low-sodium vegetable broth divided
- 1 ½ cups chopped onion
- 1 cup chopped mushrooms
- ⅓ cup diced celery
- 3 cloves garlic minced
- 1 tsp dried thyme
- ½ tsp dried sage
- 1 Tbsp coconut aminos
- 1 apple diced
- ¼ cup raisins chopped
- ¼ cup pomegranate arils
- fresh chopped herbs for topping
- ¼ cup chopped pecans for topping optional
Instructions
- Preheat the oven to 375 F (190 C). Carefully slice the delicata squash in half lengthwise. Use a spoon to remove the seeds. Place squash halves in the oven facing up and roast for 25 minutes.
- While the delicata squash halves are roasting, prepare the lentils and quinoa.
- Rinse and drain 1 cup of dry black lentils and place them in a medium pot with 2 cups of low-sodium vegetable broth. Bring them to a boil, then reduce the heat and simmer, partially covered, for 15 to 20 minutes. Turn off the heat, cover completely, and let sit.
- Rinse and drain ½ cup of dry quinoa, and place them in a small pot with 1 cup of low-sodium vegetable broth. Bring to a boil, then reduce heat, cover and simmer for 10 minutes. Turn off the heat and let sit.
- Preheat a large saute pan over medium heat. Toss in the chopped onions and mushrooms and cook for 4 to 5 minutes.
- Add celery, garlic, and diced apple, and cook for another 3 to 4 minutes.
- Add dried thyme, dried sage, coconut aminos, and chopped raisins. Give it a good stir to incorporate.
- If the lentils did not absorb most of the liquid, you'll need to strain the excess cooking liquid before adding them to the saute pan. Also, add the cooked quinoa. Finally, add in pomegranate arils. Stir everything together so it's well mixed. Salt and pepper to taste.
- Carefully remove the delicata squash from the oven and transfer it to individual plates. Carefully scoop a generous helping of lentil quinoa veggie mixture into each squash half. Top with fresh chopped herbs and enjoy!
Notes
Nutrition
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Sharon
Made this recipe for a potluck. Delicious mix of flavors. It was a hit. Thank you.
Gigi & Sersie
That's wonderful! We're so glad it was a hit. 🙂