Easy to make Quinoa Stuffed Delicata Squash – Use cooked quinoa or any kind of leftover grains (brown rice or farro taste great!) to stuff a pair of toaster oven roasted delicata squash boats. Depending on how big the squash is you’ll either have a hearty dinner for one or a nice side dish for two!
While I love a good acorn squash bowl, delicata squash is my favorite to stuff because it cooks up faster and you can eat the skin…how fun is that!
This quinoa stuffed squash is full of delicious fall flavors featuring:
- Sweet roasted delicata squash
- Nutty quinoa (have you tried making quinoa in an instant pot mini? It comes out light and fluffy, every time!)
- Creamy kidney beans
- Dried apricots (or cranberries)
- Tangy feta cheese
For the dressing, we’ll combine zesty fresh orange juice with white balsamic vinaigrette. *Traditional balsamic vinegar tastes great too.
What you end up with is a light but satisfying dish that no one will believe came from your toaster oven!
~ Keep scrolling for step by step photos & tips after the recipe ~
For the squash boats:
- 1 delicata squash,, washed and dried
- 1 teaspoon olive oil
- Salt and pepper
For the grain salad:
- 1 cup cooked grains like brown rice, quinoa, barley or farro
- 1 tablespoon chopped dried apricots
- 1 tablespoon crumbled feta cheese
- 1 tablespoon chopped walnuts
- 1/2 cup cooked kidney beans
- 2 tablespoons fresh squeezed orange juice
- 2 teaspoons white balsamic vinegar, (or regular balsamic vinegar)
- 1/2 teaspoon honey
- 1/2 teaspoon extra virgin olive oil
- salt and pepper to taste
- Adjust your toaster oven’s cooking rack to the bottom placement and preheat to 425 F. Lightly oil a roasting pan or line with a silicone baking mat.
- Slice squash in half lengthwise and scrape out the seeds. Rub oil onto all exposed flesh and season with salt and pepper. Add squash halves, interior side down, on the prepared pan.
- Roast squash at 425 F for 20 to 25 mins or until a fork easily slides into the back of the squash. Allow squash to cool slightly before stuffing.
- While the squash cooks, mix all of the grain salad ingredients together in a medium bowl. Divide salad evenly among the squash boats and enjoy.
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Nutrition Information:Yield: 2 Serving Size: Half A Stuffed Squash
Amount Per Serving: Calories: 277Total Fat: 8.9gSaturated Fat: 1.4gCholesterol: 4mgSodium: 63mgCarbohydrates: 36.1gFiber: 7.1gSugar: 5.3gProtein: 10.9g
How to Make Quinoa Stuffed Delicata Squash For One or Two
Step 1: Start by adjusting your toaster oven’s cooking rack to the bottom placement and preheat to 425°F on the ‘Bake’ setting. Lightly oil a roasting pan or baking sheet small enough for your toaster oven.
Where Can You Find Toaster Oven Pans?
If you’re looking for a new pan for your little oven we’ve rounded up some of our favorites here: Toaster Oven Sheet Pans.
Step 2: After washing and drying the squash, slice it in half lengthwise and scrape out the seeds. Rub oil onto all the exposed flesh and season with salt and pepper or your favorite seasoning blend.
Step 3: Place the squash halves, interior side down, on the prepared pan. Roast squash for 20 to 25 mins or until a fork easily slides into the back of the squash. Cool slightly before filling.
Step 4: While the squash cooks, mix together all of the grain salad ingredients in a medium bowl. Divide the salad evenly among the squash boats and enjoy!
If you’re looking for more squash recipes be sure to check out this cheesy Toaster Oven Quesadilla with Squash and Black Beans, our step-by-step guide for How To Cook Delicata Squash In Your Toaster Oven, and these super fun Toaster Oven Acorn Squash Bowls that are perfect for stuffing with your favorite fillings.