Stuffed Delicata Squash

Prep Time 10 min Cook Time 20 min Serves 2-3 servings     adjust servings

A festive side dish perfect for your holiday celebration!


  • 1 delicata squash
  • 1/2 cup quinoa
  • 1 1/2 cup vegetable broth
  • 6-7 mushrooms diced (I used button mushrooms)
  • 1/4 cup onion diced
  • 1-2 garlic cloves minced
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 1/2 cup slivered almonds (you can chop whole almonds as well)
  • salt to taste


  1. Preheat oven to 400.
  2. Cut the squash lengthwise and remove the seeds.
  3. Brush with oil and sprinkle with salt.
  4. Roast the squash face down for about 20-30 minutes. You can tell it's done if you can easily push a fork through the flesh.
  5. In a small saucepan , bring the quinoa and vegetable broth to a boil.
  6. After it's boiling, turn down, cover and simmer until all the liquid is absorbed. Usually about 10 minutes.
  7. In a large saucepan , saute the mushrooms, onions, garlic and oil until they soften.
  8. Then add the cooked quinoa, almonds and balsamic and saute for another 5 minutes.
  9. Set aside and keep covered.
  10. Once the squash is done, spoon the mushroom/quinoa mixture into the squash and serve immediately.


Recipe Notes

I found that the mushroom/quinoa mixture is awesome by itself as well.

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