43 Ratings
  • 5 Rating Star 20
  • 4 Rating Star 17
  • 3 Rating Star 5
  • 2 Rating Star 1

Delicious baked delicata squash is stuffed with and served over a fragrant mixture of quinoa, shallots, and pine nuts. This recipe is a great way to use the squash and shallots in your farm share delivery! We can't wait to try it with different seasonings and different types of squash. Two of us finished off the whole thing, but we think it ideally serves four.

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.

  • Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.

  • Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.

  • Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.

Nutrition Facts

376.02 calories; 10.68 g protein; 48.96 g carbohydrates; 17.14 g fat; 22.9 mg cholesterol; 75.1 mg sodium.Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

Anonymous
09/28/2008
Terrific recipe! I altered slightly by using leeks instead of shallots and sliced almonds instead of pine nuts. I also added goat cheese on top of the finished product. Just delicious. I would make this again and would definitely serve to guests.
(22)

Most helpful critical review

M Pineda
08/10/2007
like rice quinoa has a very neutral flavor and the ingredients used in this recipe did not do it justice. It was okay but definately not worth all of the fat or calories you will eat from the butter and pine nuts. I will not make this recipe again.
(10)
43 Ratings
  • 5 Rating Star 20
  • 4 Rating Star 17
  • 3 Rating Star 5
  • 2 Rating Star 1
JRTNCORGI
01/17/2008
A good beginning to a delicata squash recipe. My changes included using olive oil to saute the shallots/garlic and a little roasted red pepper that I added. In addition you should definitely cook quinoa (and rice for that matter) in veggie broth... not only does it add nutritional value but a great deal of flavor!
(59)
Anonymous
09/28/2008
Terrific recipe! I altered slightly by using leeks instead of shallots and sliced almonds instead of pine nuts. I also added goat cheese on top of the finished product. Just delicious. I would make this again and would definitely serve to guests.
(22)
Anonymous
01/19/2010
great recipe but no need to bake the squash - cut it seed it and steam it - I use a rice cooker and put the sieve/strainer in on top of the quinoa -- everything done at once -- then saute the rest of the ingredients and add to the quinoa when it is cooked --
(21)
attabey
11/15/2010
This was absolutely delicious! I was a little confused by the photo though because that definitely is zucchini squash not delicata which have completely different flavor profiles. I made a few changes which made this awesome: I halved the delicata seeded and sprayed with some I Can't Believe It's Not Butter spray. I then put them into a preheated 425 degree oven with no water for 30-45 minutes until they were soft and had a dark roasted color (the cooking time will depend on the size of your squash). In the meantime I sauteed half a red onion (I didn't have any shallots) and garlic in some canola oil which is actually healthier than olive. Then added 1/3 cup chopped walnuts (no pine nuts on hand) and chopped leaves of one celery heart the tender yellow ones. When that was all soft and fragrant I added the quinoa and sauteed until it glistened and then added 2 cups of vegetable broth and some freshly ground black pepper. The broth celery and pepper took care of the bland flavor others mentioned. When the quinoa was done I stuffed it into the squash cavities sprinkled with grated parmesan and returned to the oven until the cheese was golden brown. It was truly DELISH!!
(19)
LYNNELC
08/22/2006
Enjoyed this dish. I used acorn squash as that's all that was available at the supermarket. I also left out the garlic as I'm not a big garlic fan and I thought the shallots would be enough. Tasty dish and very nutritious.
(16)
Anonymous
10/05/2009
I made this almost exactly as described except I doubled the amount and cooked 2 squash...and it was great! I will definitely try it again. The quinoa is a perfect compliment to the squash and I got rave reviews from the 4 people that ate it with me. As a side note...I think it is funny how others have rated this recipe after they changed it and then give it a poor rating...lol
(10)
LDYBLUNH
11/13/2007
i cooked the grains in water & broth for flavor and added some chopped veggies to it for more of a pilaf style stuffing
(10)
M Pineda
08/10/2007
like rice quinoa has a very neutral flavor and the ingredients used in this recipe did not do it justice. It was okay but definately not worth all of the fat or calories you will eat from the butter and pine nuts. I will not make this recipe again.
(10)
BOOKWORKS
11/09/2008
This is a very good way to make squash a complete dish. I used 2 squash because there's lots of filling. My squash took longer to bake. I used 2 little red onions because that's what I got from my CSA farm. I cooked the quinoa in broth and added 1/2 package of Boca breakfast links. They were a great addition and gave the dish more flavor. My husband and I both really enjoyed it and I'd make it again.
(8)