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Home » Recipe Index » Lunch/Dinner Entree

Stuffed Delicata Squash

Modified: May 4, 2025 · Published: Oct 10, 2023 by Gigi & Sersie · This post may contain affiliate links.

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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.

top view close up of two stuffed delicata squash halves on a plate with fork on the side

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

  1. Delicata squash
  2. Quinoa
  3. Black lentils
  4. Low-sodium vegetable broth
  5. Apple
  6. Raisins
  7. Celery
  8. Onion
  9. Garlic
  10. Mushrooms
  11. Ground thyme
  12. Ground sage
  13. Pomegranate arils (seed pods)
  14. Coconut aminos
top view of ingredients to make stuffed delicata squash: delicata squash, apple, onion, celery, garlic, pomegranate arils, black lentils, raisins, mushrooms, quinoa, spices, 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 view of delicata squash halves being deseeded with a spoon
slice squash in half lengthwise and use a spoon to scoop out seeds
side view of squash halves going into the oven
roast squash face up in a preheated 375 F (190 C) oven for 25 minutes
top view of mushrooms and onions in a saute pan with chopped celery being added
cook the veggies and apple for the filling, then add cooked lentils and quinoa
top view of the lentil quinoa stuffing in a large sauté pan on the stovetop with wooden spoon stirring mixture
salt and pepper the filling to taste, and then fill the delicata squash halves

Top the stuffed squash with fresh chopped herbs. If using, add chopped and lightly toasted pecans to the filling. Enjoy!

top view close up of two stuffed delicata squash halves on a plate with fork on the side

Frequently Asked Questions

What is delicata squash good for?

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.

Can you eat the skin on the delicata squash?

Absolutely! The skin is tender and easy to eat. However, you'll want to trim the ends because the stem is not edible.

How do I store leftovers?

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!

top view close up of two stuffed delicata squash halves on a plate with fork on the side

Stuffed Delicata Squash

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 507kcal
Author: Gigi & Sersie
Print Pin Rate
This tasty and healthy stuffed delicata squash is perfect for the holidays. Made with whole plant food ingredients, this entree will fill you up but won't derail your weight-loss goals. It's vegan, gluten-free, oil-free, high-protein, high-fiber and low-fat.

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
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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

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. 

Nutrition

Calories: 507kcal | Carbohydrates: 106g | Protein: 23g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 125mg | Potassium: 2145mg | Fiber: 24g | Sugar: 21g | Vitamin A: 6272IU | Vitamin C: 67mg | Calcium: 200mg | Iron: 8mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Two women standing in the kitchen smiling.
Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Sharon

    December 22, 2024 at 5:53 pm

    5 stars
    Made this recipe for a potluck. Delicious mix of flavors. It was a hit. Thank you.

    Reply
    • Gigi & Sersie

      December 23, 2024 at 3:08 pm

      That's wonderful! We're so glad it was a hit. 🙂

      Reply
5 from 1 vote

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