Stuffed Delicata Squash (vegetarian/ vegan option)

Thanksgiving is right around the corner and that means it's time to corral some recipes! This stuffed delicata squash is perfect for those who are looking for some fun plant-based dishes. It can serve as the main dish or you can slice each half into thirds for an elegant side dish.   

Delicata squash is quite possibly my favorite winter squash. It's softer skin and smaller size make it easy to work with. I find it much easier to cut into than some of its larger friends (sorry butternut). The squash itself has a smooth consistency and buttery flavor. The best part, the skin is edible when cooked so you don't have to worry about peeling it!

In this recipe, I filled my roasted delicata with a sweet and savory warm couscous salad. The couscous is mixed with feta for a deliciously creamy consistency. If you prefer a vegan version you can sub a tablespoon of nutritional yeast for an equally lovely creamy consistency. To top the dish off I had to add some of my Thanksgiving favorites, dried cranberries and candied pecans. It's seriously the best flavor combo! Creamy, sweet, and salty... Yum! This recipe is definitely making it to ourThanksgiving table this year and hopefully yours too! 

Ingredients: 

• Two medium sized Delicata squash, sliced lengthwise with seeds removed  
• 1 cup of pearl-sized couscous
• 1/4 cup dried cranberries* 
• 1/4 cup candied pecans *
•  4oz or 3/4 cup crumbled feta cheese (sub 1 TBS nutritional yeast for vegan option) 
• 1/2 cup fresh parsley 
• 1 tsp garlic powder 
• 1/2 TBS olive oil and 1 tsp olive oil (keep separate)  
• Salt to taste 

** I purchased a prepackaged "salad topper" mix of dried cranberries and honey roasted pecans from Kroger. If you prefer to roast your own pecans: mix raw pecans in 1/2 TBS of honey, spread on a baking pan and bake in the oven on 350 degrees Fahrenheit for 10 minutes. Stir the pecans and bake for another 5 minutes. Remove from the oven and place on parchment paper. If the pecans are stuck together, use a fork to separate them from each other if stuck together. Allow pecans to cool for ~1 hour.  

Directions: 

1. Preheat oven to 350 degrees Fahrenheit. 
2. Drizzle the 1/2 TBS of olive oil over the fleshy side of the delicata squash and sprinkle with salt. Place the squash, flesh side down, on a baking pan lined with parchment paper. Bake in the oven for 20-25 minutes. The squash should pierce easily with a fork when done. 
3.  In a medium-sized saucepan, bring 1 and 1/4 cups of water to a boil. Add the couscous and turn the heat down to low. Add the garlic powder, cover, and simmer for 10 minutes. If the couscous is still tough, add another 1/4 cup of water, cover and cook for another 5 minutes or until the water is gone. Remove couscous from the heat. 
4. When the couscous is cooked, stir in the feta, parsley, cranberries, pecans and 1 tsp of olive oil. Add salt to taste. 
5. Fill each delicata half with the couscous mixture. 
6. Garnish with additional parsley if desired and enjoy hot! The skin of the squash is edible!  

Nutrient Content: 

Yield: 4 servings

Serving size: 1 stuffed delicata half 

• Calories: 400cal
• Protein: 10g
• Fat: 12g
• Carbs: 45g
  • Fiber: 4g