• Prep-time: / Ready In:
  • Makes 6 stuffed squash and 2 cups sauce

As long as you have 2 cups of cooked quinoa ready to go, these beautiful stuffed squash are easy to make. Creole seasoning in the stuffing and a drizzle of zesty tomato sauce add a punch of festive flavor and color.


  • 3 medium Delicata squash, halved crosswise and cored (about 4½ pounds)
  • 1½ medium onions, cut into ¼-inch pieces (3 cups)
  • 1 fennel bulb, chopped (2 cups)
  • 1 red bell pepper, cut into ¼-inch dice (1 cup)
  • 6 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon mild Creole spice mix
  • 1 15-ounce can low-sodium fire-roasted diced tomatoes
  • 2 cups cooked quinoa
  • 1 15-ounce can white beans, rinsed and drained
  • 2 tablespoons finely chopped fresh cilantro, divided
  • 1 tablespoon white wine vinegar
  • ½ teaspoon sea salt
  • ⅛ teaspoon white or black pepper
  • 1 tablespoon nutritional yeast


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Trim the end of each squash half so that they can sit flat when stuffed. Place the halves cut-side-down on the prepared baking sheet and bake for 30 minutes, or until a fork can easily pierce the skin. Set aside.
  3. In a skillet over medium heat, sauté the onions, fennel, bell pepper, garlic, cumin, and Creole spice mix for 10 minutes, adding water, 1 to 2 tablespoons at a time, as needed to keep vegetables from sticking to the skillet.
  4. In a blender, combine the tomatoes and ½ cup of the sautéed vegetables; blend into a smooth sauce. Transfer to a small pan and add 1 cup of water. Bring sauce to a boil, reduce heat, and simmer for 10 minutes to thicken.
  5. Meanwhile, add the quinoa, beans, 1 tablespoon of the cilantro, the vinegar, salt, and pepper to the remaining sauteed vegetables in the skillet. Taste and adjust seasoning.
  6. To assemble, flip squash cups cut-sides-up on baking sheet and fill each with ¾ cup stuffing. Spoon 2 tablespoons tomato sauce over each stuffed squash. (Reserve remaining sauce for serving.)
  7. Bake 20 minutes, or until squashes are brown around the edges.
  8. To serve, arrange stuffed squashes on a platter or individual plates and top each with ¼ cup tomato sauce. Sprinkle with nutritional yeast and remaining cilantro. Serve immediately.

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle


With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

see more from this author
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap