Stuffed Delicata Squash with Quinoa, Carrots & Pickled Raisins

Stuffed Delicata Squash

with Quinoa, Carrots & Pickled Raisins

Group Created with Sketch. 35 min
Vegetarian WW™ Approved Mediterranean Diet 600 Calories Or Less i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

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 sugar add 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

Get Cooking
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

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. Leaving the oven on, 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 the peppers. 

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 finished squash. Garnish with the pickled raisins (draining before adding) and remaining feta (crumbling before adding). Enjoy! 

Stuff the squash & serve your dish