Stuffed Delicata Squash

with Quinoa, Carrots & Pickled Raisins

35 MIN

2 Servings

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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!

Tips from Home Chefs