This Stuffed Delicata Squash isn’t just a pretty holiday entree; it’s comfort food with intention. This plant-powered dish will make you wonder why you ever thought squash was just side dish material. You may also like our Stuffed Spaghetti Squash.
Made with whole-food plant ingredients, this tasty stuffed delicata squash will fill you up without derailing your weight-loss goals. It's gluten-free, oil-free, high in protein, high in fiber, low in fat, and Daniel Fast-compliant.
Why You'll Love This Stuffed Delicata Squash
- It checks all the boxes: vegan, gluten-free, oil-free, high fiber, high protein, low fat. Perfect for health goals without compromise.
- Loads of flavor: the contrast of sweet apple & raisins with earthy mushrooms & herbs makes each bite interesting.
- Versatile portions: halves are elegant for dinner guests, full squash works great for meal prep and leftovers.
- Makes your kitchen smell divine and delivers substantial satisfaction without heaviness.
- Daniel Fast approved and one of our Starch Solution Recipes.
Health Benefits
- Fiber-Rich: Black lentils, quinoa, squash, and apples all contribute to digestive support and sustained satiety.
- Plant Protein: A combination of black lentils and quinoa gives a complete amino acid profile.
- Micronutrient Powerhouse: Delicata squash contributes beta-carotene (vitamin A), potassium, and antioxidants. Apples and mushrooms bring in vitamin C, B vitamins, and minerals.
- Low in Unhealthy Fats: Without dairy or heavy oils, this recipe keeps saturated fats minimal and whole foods intact.
- Blood Sugar Friendly: Natural sweetness from fruit and squash balanced by protein and fiber helps moderate blood sugar spikes.
What You'll Need to Make This Stuffed Delicata Squash
- Delicata squash has a sweet, creamy flesh with edible skin. It serves as a natural bowl and adds a mellow, sweet base while becoming tender when roasted.
- Quinoa is light, fluffy, and slightly nutty in flavor. It adds texture contrast and protein.
- Black lentils are hearty, earthy, and slightly firm in texture. It provides chew, umami depth, and a protein source.
A complete list of ingredients with exact amounts can be found in the recipe card below.
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 it 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.
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!
Expert Tips
- Don’t overcook the squash: you want it soft but not mushy, so it holds shape when served.
- Let the cooked lentils and quinoa rest off the heat to finish absorbing the liquid; this avoids a soggy filling.
- Use freshly minced garlic instead of garlic powder for added depth.
- Toast the pecans lightly to bring out the nutty aroma before topping.
- Season in layers: taste the filling after adding the veggies, then again once the grains/lentils are added, and adjust the salt/spice.
- If preparing ahead, roast the squash and prepare the filling in advance. Then, combine and reheat when ready to serve.
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What to Serve With This Stuffed Delicata Squash
- Serve with vegan cornbread muffins or for a spicy kick, the vegan jalapeno cornbread.
- Enjoy with a side of vegan collard greens or garlicky kale, and a spoonful of homemade cranberry sauce.
- Pair this with our vegan butternut squash soup or leek and mushroom soup.
- For more starchy goodness, serve with a side of garlic mashed potatoes and vegan mushroom gravy.
- For dessert, enjoy our crustless vegan sweet potato pie or vegan apple crisp with banana nice cream.
Recipe FAQs
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.
If you want a dish that feels indulgent but actually nurtures your body, this Stuffed Delicata Squash is your culinary secret weapon. It balances sweet, savory, soft, and crunchy; it's festive yet everyday-friendly; it’s hearty without being heavy. Dig in, share generously, and relish a plant-powered meal that supports your health without sacrificing taste.
Other Holiday Recipes to Check Out
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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!
Sharon says
Made this recipe for a potluck. Delicious mix of flavors. It was a hit. Thank you.
Gigi & Sersie says
That's wonderful! We're so glad it was a hit. 🙂