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
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600 Calories Or Less
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  • 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

Get Cooking
Stuffed Delicata Squash with Quinoa, Carrots & Pickled Raisins
  • 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

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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