“This Kale Quinoa Stuffed Delicata Squash recipe is an ode to fall. Delicious super foods stuffed into a steaming hot roasted delicata squash. What else could our sweater-self want for dinner today?” – Green Health Cooking

This recipe was adapted from Green Healthy Cooking.


  1. Preheat oven to 425F.
  2. Cut 1 spaghetti squash lengthwise and de-seed.
  3. Cover squash in olive oil and season flesh with salt and pepper to taste.
  4. Place squash halves cut side up on a baking dish and roast for 30-35 minutes.
  5. Cook 1/2 cup quinoa as instructed on package.
  6. Peel and chop 1 small onion and peel and crush 2 cloves garlic.
  7. Wash and de-stalk 1 bunch kale and chop, wash and chop 5oz mushrooms.
  8. Heat 1-2 tbsp olive oil in a pan and fry onion and garlic until translucent, add kale and mushrooms and fry until tender.
  9. Once quinoa is cooked add to kale and mushrooms and season with salt and pepper.
  10. Once squash is roasted take out of the oven and fill with kale & mushroom stuffing.
  11. In a small bowl mix together 2 tbsp tahini and 2 tbsp olive oil and pour dressing over squash halves.
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