Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.
Delicata squash have a thin, edible skin, which means that you don’t have to peel them. Because they are smaller than most of the other fall and winter squash, handling them is an easy task.
Most of my vegetarian recipes are quick and easy, making them suitable for busy weeknight cooking. They are great for meal-prepping as well and can be easily veganized by making one or two simple swaps.
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Stuffed Delicata squash
Vegetarian squash recipes are super popular this time of year. Whether you’re looking for a hearty and delicious weeknight dinner, or thinking ahead to your Thanksgiving table, stuffed squash recipes are right at home.
Delicata squash are on the smaller side, so one half per person is perfect as a side for the holidays.
A few of the squash I bought were quite small, so two halves would be a decent portion. If it is a bit larger, one half would be perfect.
Vegetarian stuffed squash filling
The farro and arugula filling hits all of the notes. Earthy from the farro, a bit of peppery bite from the arugula, sweet from the dried cherries and nuttiness from the toasted walnuts.
The onions and arugula get a quick sauté before being combined with the cooked farro, walnuts and cherries to finish the stuffing. All that’s left is to pack it into the hollowed out squash and bake it.
This stuffed squash vegetarian recipe is delicious as is, but if you have meat-eaters at the table, you can easily add in crumbled sausage to make them happy.
How to make vegetarian stuffed squash
The first step is to cut the squash in half and clean out the seeds. Use a sharp chef’s knife to split the squash in half. Then scoop out the seeds and membrane with a large spoon.
If you like roasted pumpkin seeds, save the seeds from your squash and roast them. Sprinkle with a little salt and pepper and bake in a hot oven.
Once your squash is cleaned, place them on a parchment-lined baking sheet, drizzle with a little olive oil and season with salt and pepper.
Flip them over so the cut side is against the pan. Roast for 20 – 30 minutes.
As you can see from the photo, the squash can vary in size and color. They can be yellow and green, pale and bright orange, or any combination of the two.
While the squash is roasting, make the farro and arugula filling. You can easily make this recipe into a vegan stuffed squash by eliminating the cheese or using vegan cheese.
Return the stuffed squash to the oven for 20 minutes, to let everything heat through and top with freshly grated Parmesan.
Stuffed squash recipes are perfect for this time of year. They are filling and hearty, they’re perfect for weeknight cooking and they make terrific leftovers for lunch during the week.
Here are a couple fan favorites, as well as our personal favs:
- Stuffed Hubbard Squash (vegan) – blue Hubbard squash filled with rice rice, baby kale and golden raisins.
- Stuffed Acorn Squash (vegetarian) – stuffed with quinoa, spinach, cranberries and pecans.
- Hubbard Squash Lasagna Roll-Ups – filled with squash purée and spinach, covered with a creamy squash sauce and sage leaves.
- Butternut Squash Risotto – creamy risotto studded with cubes of roasted butternut squash.
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- 3 Delicata squash, halved and cleaned
- 2 tbsp. olive oil
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1 yellow onion, diced
- 8 oz. baby arugula
- 2 cups farro, cooked according to package instructions
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup dried cherries, halved
- 1/4 cup vegetable broth
- 1/2 cup freshly grated Parmesan cheese
- Preheat oven to 350°F/177°C/Gas Mark 4
- Drizzle cleaned delicata squash halves with 1 tbsp. olive oil and season with half of the salt and pepper.
- Roast, cut side down, for 20 - 30 minutes. (Depending on the size of your squash)
- Place walnuts on a separate sheet pan and toast in oven for 6 - 8 minutes, remove and set aside to cool. When cool enough to touch, roughly chop the walnuts and set aside.
- Heat a medium skillet over medium heat, add remaining olive oil to the pan.
- Add onion and cook until translucent, about 8 minutes.
- Add baby arugula and cook for another 2 - 3 minutes, just until it is wilted.
- Add cooked farro, halved dried cherries, toasted, chopped walnuts and vegetable broth to the pan. Season with remaining salt and pepper (or to taste).
- Cook for 3 - 4 minutes, then remove from heat.
- Remove squash from oven and carefully stuff with the farro and arugula filling. (You may need to let the squash cool for a few minutes until you can handle it)
- Roast the stuffed squash, uncovered, for 15 - 20 minutes.
- Remove squash from the oven and grate Parmesan cheese over the top. Return to the oven for 4 - 5 minutes. Remove from the oven and serve.
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Serving Size:1 half
Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 968mgCarbohydrates: 44gFiber: 8gSugar: 12gProtein: 11g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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