Quinoa Stuffed Delicata Squash With Kale

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!

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 🙂

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!

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).

There are SO many ways that you can modify this recipe!

1. Instead of quinoa, you could try this with cooked rice, millet, farro, or another whole grain
2. Instead of kale, you can try it with another leafy green like spinach or swiss chard
3. Instead of goat cheese, this would work well with feta
4. Instead of pomegranates, this would be delicious with dried cranberries
5. For a dairy-free or vegan version, omit the goat cheese or use a vegan alternative. This recipe is naturally gluten-free and vegetarian.

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.

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