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This quinoa stuffed delicata squash recipe is made with kale, goat cheese, pomegranate, and a simple red wine vinegar dressing. Delicious, healthy, vegetarian, and gluten free!

overhead photo of 4 halves of delicata squash stuffed with kale and quinoa and topped with goat cheese, pomegranates, and thyme on white parchment paper

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. It’s probably tied with butternut as my favourite winter squash variety 🙂

The shape of delicata squash also 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.

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!

overhead photo of 4 halves of delicata squash stuffed with kale and quinoa and topped with goat cheese, pomegranates, and thyme on white parchment-lined baking sheet

Ingredients Needed

overhead photo of wood cutting board topped with various ingredients

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.

Is Delicata Squash Skin Edible?

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 🙂

overhead photo of white plate with two halves of delicata squash stuffed with quinoa and kale and topped with goat cheese, pomegranates, and thyme

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.

overhead photo of baking sheet topped with 4 uncooked halves of delicata squash

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.

overhead photo of large pot with cooked quinoa and kale stirred together

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).

overhead photo of baking sheet topped with 4 halves of delicata squash stuffed with quinoa and kale

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
  • 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 as the cooking time varies greatly.

closeup photo of white plate with two halves of delicata squash stuffed with quinoa and kale and topped with goat cheese, pomegranates, and thyme. One half has been cut into

Delicata Squash Nutrition

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

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

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
45 degree angle photo of 4 halves of delicata squash stuffed with kale and quinoa and topped with goat cheese, pomegranates, and thyme on white parchment-lined baking sheet

More Healthy Squash Recipes

Did you give this Quinoa Stuffed Delicata Squash Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Quinoa Stuffed Delicata Squash With Kale

This quinoa stuffed delicata squash recipe is made with kale, goat cheese, pomegranate, and a simple red wine vinegar dressing. Delicious, healthy, vegetarian, and gluten-free!
overhead photo of 4 halves of delicata squash stuffed with kale and quinoa and topped with goat cheese, pomegranates, and thyme on white parchment paper
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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:

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

*Storage + Reheating:
  • 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).
 
*Recipe Modifications + Variations:
  • 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.
  • 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!
  • 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.

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!

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pinterest graphic for vegetarian quinoa stuffed delicata squash recipe
This post may contain affiliate links. Please see my disclosure policy.