Stuffed Delicata Squash with Quinoa, Carrots & Pickled Raisins

Stuffed Delicata Squash

with Quinoa, Carrots & Pickled Raisins

35 MIN
2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Here, we’re roasting and stuffing sweet delicata squash with a savory filling of quinoa, vegetables, and tangy feta. A garnish of plump golden raisins pickled with a bit of vinegar and date syrup adds welcome pops of brightness.
13 green SmartPoints® per serving
13 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

Vegetarian 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Stuffed Delicata Squash with Quinoa, Carrots & Pickled Raisins
Title
  • ½ cup Red Quinoa
  • 1 Delicata Squash
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 3 oz Shishito Peppers
  • 6 oz Carrots
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Red Wine Vinegar
  • 2 tsps Date Syrup
  • 1½ oz Feta Cheese
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
How To: Peel a Carrot
How To: Peel Garlic
How To: Small Dice an Onion
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully flip the squash to be cut side up.

Cook the quinoa
2 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly; transfer to a large bowl. Wipe out the pot. 

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve, peel, and small dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. 

Pickle the raisins
4 Pickle the raisins

In the same pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the raisins; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the raisins are coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables & make the filling
5 Cook the vegetables & make the filling

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced carrots and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or softened and lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked quinoa; add the parmesan and half the feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired.

Stuff the squash & serve your dish
6 Stuff the squash & serve your dish

Divide half the filling between the roasted squash halves. Serve the remaining filling topped with the stuffed squash. Garnish with the pickled raisins (draining before adding) and remaining feta (crumbling before adding). Enjoy! 

Tips from Home Chefs

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Stuffed Delicata Squash

Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully flip the squash to be cut side up.

2 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly; transfer to a large bowl. Wipe out the pot. 

Cook the quinoa
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve, peel, and small dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling. 

4 Pickle the raisins

In the same pot, combine the vinegar, date syrup, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the raisins; heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the raisins are coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

Pickle the raisins
Cook the vegetables & make the filling
5 Cook the vegetables & make the filling

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced carrots and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or softened and lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked quinoa; add the parmesan and half the feta (crumbling before adding). Stir to combine. Taste, then season with salt and pepper if desired.

6 Stuff the squash & serve your dish

Divide half the filling between the roasted squash halves. Serve the remaining filling topped with the stuffed squash. Garnish with the pickled raisins (draining before adding) and remaining feta (crumbling before adding). Enjoy! 

Stuff the squash & serve your dish
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