Quinoa Stuffed Delicata Squash With Kale
This delicata squash stuffed with quinoa and kale is a delicious vegetarian side dish. Topped with goat cheese, pomegranate, and a simple red wine vinegar dressing, this recipe is packed with nutrients and full of flavour!

This stuffed delicata squash recipe tastes as a delicious as it is pretty to look at! If you haven’t tried delicata squash before, you are in for a serious treat.
The shape of delicata squash happens to lend itself perfectly to stuffing with all sorts of good-for-you ingredients! In this recipe, I’ve stuffed the squash with quinoa and kale tossed in a red wine vinaigrette, then topped everything with goat cheese, pomegranates, and fresh thyme.
As a dietitian, I absolutely love winter squash recipes like this – they’re packed with nutrition benefits and are a great way to eat seasonally.
This recipe is naturally gluten-free and vegetarian. It’s meant to be enjoyed as a side dish or even as an appetizer!
That said – I’ve included a few variations of this recipe below if needed. You can easily make it vegan/dairy-free and can even experiment with the other ingredients as desired.
Want more side dish inspiration? Check out my roundup of 20+ easy, healthy vegetable side dish recipes for more ideas!
Ingredients Needed
All you need to make this stuffed delicata squash recipe are 12 simple ingredients:
- delicata squash
- quinoa
- kale
- pomegranate
- goat cheese
- olive oil
- red wine vinegar
- honey
- dijon
- oregano
- garlic powder
- fresh thyme (optional for garnish + extra flavour)
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
How To Cut Delicata Squash
I recommend using a sharp chef’s knife and cutting the squash in half lengthwise. A dishcloth can help push the knife down if it’s a bit tough.
If you’re really struggling to cut through, you can chop one end off and stand it upright on the flat surface.
Once cut in half, simply remove the seeds and you’re ready to go!
Can You Eat Delicata Squash Skin?
Yes!! This is one great thing about delicata squash – you can totally eat the skin and I highly recommend it. I promise it’s not weird or textured – it’s super soft.
To eat stuffed delicata squash – simply take a fork and knife and cut through it! The only part you may choose to cut off are the ends as they can be a bit harder 🙂
How To Make Stuffed Delicata Squash
Start by preheating your oven to 400F.
Then, slice the delicata squash (see above) and remove the seeds with a spoon.
Line a baking sheet with parchment and place squash face side up on the parchment. Brush the insides with a little olive oil, salt, and pepper.
Then, transfer the baking sheet to the oven and bake for 20-25 minutes.
Meanwhile, prepare the quinoa on the stove. I have a whole post about how to cook quinoa if needed!
While everything cooks, make the dressing by shaking all dressing ingredients in a small jar or whisking it together in a bowl. Set aside.
When the quinoa is cooked, carefully fold in the kale and mix with the dressing. Stir well then cover for a few minutes to let the kale wilt.
Remove the squash from the oven and spoon quinoa-kale mixture into the squash. Top with goat cheese, then place the squash back into the oven for another 7-10 minutes until the cheese is lightly browned.
Remove squash from the oven again and top with pomegranate and fresh thyme!
How To Store & Reheat
Cooked delicata squash will keep for 3-5 days in the fridge, although I’d recommend eating it within 1-2 days for optimal freshness!
Store the stuffed delicata squash upright (so that the quinoa doesn’t spill out) in an airtight container in the fridge.
You can easily reheat stuffed delicata squash in the oven or in the microwave.
That said – you may want to remove the pomegranates before re-heating or only sprinkle those on when serving (they’re not meant to be reheated).
Recipe Modifications & Variations
There are SO many ways that you can modify this recipe!
- Instead of quinoa, you could try this with cooked rice, millet, farro, or another whole grain
- Instead of kale, you can try it with another leafy green like spinach or swiss chard
- Instead of goat cheese, this would work well with feta
- Instead of pomegranates, this would be delicious with dried cranberries
- For a dairy-free or vegan version, omit the goat cheese or use a vegan alternative. This recipe is naturally gluten-free and vegetarian.
And if you can’t find delicata squash at your grocery store – the best alternative would be to use acorn squash! Please not that this recipe may not work with other squash varieties (such as butternut) as the cooking time varies greatly.
Delicata Squash Nutrition Benefits
Winter squash like delicata is a great source of:
- dietary fibre
- vitamins, like vitamin A, C, K, and multiple B vitamins (like folate, thiamin, niacin, and B6)
- minerals, like potassium, magnesium, and manganese
- antioxidants, like lutein and zeaxanthin
Quinoa Nutrition Benefits
Quinoa is an excellent source of:
- complete protein – one cup of cooked quinoa provides 8 grams of protein
- micronutrients, particularly manganese, magnesium, phosphorus, folate, copper, iron, zinc, and some B vitamins
Quinoa is also naturally gluten-free, making it a great carbohydrate option for those on a gluten-free diet.
Kale Nutrition Benefits
Just one cup of kale provides over 100% of your daily vitamin A (206%), vitamin K (684%), and vitamin C (134%) needs.
Kale is also a good source of:
- other micronutrients like manganese, magnesium, potassium, calcium, copper, and vitamin B6
- dietary fibre
- antioxidants
More Healthy Winter Squash Recipes
- Maple-Roasted Delicata Squash
- Roasted Butternut Squash & Pear Soup
- Spaghetti Squash With Kale Pesto & Shrimp
- Roasted Butternut Squash & Red Pepper Soup
- Cheesy Butternut Squash Rice Bowl
- Roasted Butternut Squash With Spicy Coconut Cream
Did you give this Quinoa Stuffed Delicata Squash Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Quinoa Stuffed Delicata Squash With Kale
Ingredients
- 2 medium delicata squash
- 1 Tbsp olive oil
- Salt + pepper
- 2/3 cup quinoa, dry
- 1 + 1/3 cup water (to cook quinoa)
- 4 large kale leaves, torn into small pieces
- 1/4 cup goat cheese
- 1/4 cup pomegranate arils
Red Wine Vinaigrette Dressing:
- 1/4 cup olive oil
- 2.5 Tbsp red wine vinegar
- 1/4 tsp honey
- 1/2 tsp dijon mustard
- 1/2 tsp oregano, dried
- 1/2 tsp garlic powder
- Salt + pepper, to taste
Instructions
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- Slice the delicata squash in half lengthwise and remove the seeds with a spoon. Place the squash face-side up on the baking sheet. Brush the insides with a little olive oil, salt, and pepper, then place in the oven for 20-25 minutes. It should be easy to pierce through the squash/skin with a fork when done.
- Meanwhile, prepare the quinoa on the stove by placing the dry quinoa into a large pot with water. Bring to a boil, then reduce heat, cover, and allow to simmer for about 15 minutes or until all liquid has absorb. I have a whole post about how to cook quinoa if needed.
- While everything cooks, make the dressing by shaking all dressing ingredients in a small jar or whisking it together in a bowl. Set aside.
- When the quinoa is cooked and still hot, carefully fold in the kale and mix with the dressing. Stir well, then cover the pot for a few minutes to let the kale wilt.
- Remove the squash from the oven and spoon quinoa-kale mixture into the squash halves. Top with goat cheese, then place the squash back into the oven for another 7-10 minutes until the cheese is lightly browned.
- Remove squash from the oven again. Serve and top with pomegranate and fresh thyme!
Notes
- Cooked delicata squash will keep for 3-5 days in the fridge, although I’d recommend eating it within 1-3 days for optimal freshness!
- Store the stuffed delicata squash upright (so that the quinoa doesn’t spill out) in an airtight container in the fridge.
- You can easily reheat stuffed delicata squash in the oven or in the microwave. That said – you may want to remove the pomegranates before re-heating or only sprinkle those on when serving (they’re not meant to be reheated).
- Instead of quinoa, you could try this with cooked rice, millet, farro, or another whole grain.
- Instead of kale, you can try it with another leafy green like spinach or swiss chard.
- Instead of goat cheese, this would work well with feta.
- Instead of pomegranates, this would be delicious with dried cranberries.
- If you can’t find delicata squash at your grocery store – the best alternative would be to use acorn squash! ***Please not that this recipe may not work with other squash varieties (such as butternut) as the cooking time varies greatly.
- For a dairy-free or vegan version, omit the goat cheese or use a vegan alternative. The honey can be swapped with maple syrup, too. This recipe is naturally gluten-free and vegetarian.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
16 Comments on “Quinoa Stuffed Delicata Squash With Kale”
Such a satisfying and flavorful meal! I made these for lunch the other day and loved how easy they were to make. The pomegranates added the perfect crunch and bit of sweetness.
Thank you so much for sharing this, Kathryn!! So happy to hear you enjoyed this one. I love using pomegranates to add a little sweet contrast to savoury dishes :). Thanks again and happy holidays!!
This was a fabulous recipe – easy and a great taste. The pomegranate seeds were a fantastic sweet/tart addition. This will be added to our family favorites!
Hi Laurie!! Ah I’m so flattered to hear your family enjoyed this one! Thank you so so much for sharing :). Wishing you a very happy holiday season!!
Love this combination of flavours! Felt totally spoiled with lunches this week thanks to this recipe. Delicious.
Thank you so much, Kailee!! I’m so happy to hear you loved this recipe and that it made lunch more exciting this week!! Wishing you a very happy weekend xx
My grocery store only had butternut squash. I followed your recipe. I halved and seasoned the squash. Then baked at 400 for 25 minutes. I filled it then baked for another 10 minutes.
The filling was super yummy! But my squash came out super undercooked.
Any advice for the next time I make this recipe?
Hi Thorne! Thanks so much for your question. Unfortunately delicata squash and butternut squash have VERY different cooking times, which is why the butternut was undercooked! Halved delicata squash needs about 30 minutes (as mentioned in this recipe), whereas a halved butternut squash will need about 50-60 mins (varying with size).
I hope that helps a bit and I’m glad to hear you enjoyed the filling at least. I’d love to know if you make it again with delicata 🙂
Absolutely delicious recipe, will definitely make it again!
Thank you so much for the kind comment, Shelly!! I’m so happy to hear you enjoyed this one 🙂
Thank you for this easy and delish recipe! I made it with everything but the pomafgranite b/c I didn’t have one. I stirred some chopped apples into the kale mixture for the sweet element and it was sooooooper yummy!
Hi Veronica! Thank you so much for sharing your experience! I’m so happy to hear that you enjoyed this one. I LOVE that you swapped in some chopped apples in place of the pomegranate – such a delicious idea!!
This is soooooo delicious! I made it with butternut squash so the cook time was different but it was amazing. Ty
Hi Tanisha! Thank you so much for sharing your experience. I’m so happy to hear you enjoyed this one!! With butternut squash sounds so delish – yum!!!
We brought this dish to a dinner party and got rave reviews from everyone. (I had to use acorn squash, but am watching for delicata for next time.)
I took a short cut and made the quinoa in my rice cooker – it was perfect. I’d like to report on how we prepared the leftovers, but they’re weren’t any!
They look so beautiful that I’m planning to serve them at Christmas time. (I’m disappointed I forgot to take pix)
My husband suggested adding some Italian sausage to the stuffing to create a main dish, too.
Lots of options, so well continue exploring.
Thanks!
Hi Joannie! Thank you so much for taking the time to leave these kind words. I’m so happy to hear that this recipe was a hit at your dinner party! LOVE the idea of adding some sausage in these too – that would work so well and be a nice protein boost! I so hope you enjoy them again come Christmas time 🙂