Go Back
–+ servings
Print Recipe

Quinoa-Stuffed Delicata Squash

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4

Ingredients

  • 2 medium delicata squash, cut in half length-wise and seeds removed (if you can't find delicata, use acorn squas; just don't eat the skin!)
  • 1/2 cup uncooked quinoa
  • 1 cup fat-free vegetable stock
  • 1/4 tsp each kosher salt, ground sage, garlic powder, onion powder, and cinnamon
  • 8 ounces crimini mushrooms, chopped
  • 1/3 cup sliced almonds
  • 3 tbsp dried cranberries
  • 2 large green onions, chopped

Instructions

  • Preheat oven to 425. Mist cut side of squash with cooking spray, and season with salt and pepper to taste. Lay cut-side-down on baking sheet. Roast for 15 minutes, then flip and roast for another 10 minutes. 
  • While squash is roasting, add quinoa, stock, and seasonings to a small sauce pan. Bring to a boil, cover, lower heat to a simmer, and cook for 15 minutes or until water is fully absorbed. Take off heat and let stand for 5 minutes. 
  • While quinoa is cooking, toast almonds in a skillet over medium heat, watching closely so they don't burn. Set almonds aside. 
  • Raise skillet heat to medium high and add mushrooms. Saute until browned, 5-10 minutes. Season with salt and pepper, then add in remaining ingredients, including cooked quinoa. Mix well.
  • Divide mixture between the 4 squash halves, return to oven, and bake for 5-10 minutes, until quinoa mixture is slightly toasted. 

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Each serving is calculated for 1/2 squash and 1/4 of total filling.
Each half is 4 WW Freestyle SmartPoints. You can cut the squash in half again, leaving you with 8 servings at 2 WW Freestyle SmartPoints each.