@danielledean735: 🎃🌿 Mediterranean Stuffed Delicata Squash with Quinoa, Cranberries & Feta This cozy fall recipe features roasted delicata squash filled with fluffy quinoa, spinach, chickpeas, cranberries and feta. Fresh herbs, lemon and toasted walnuts give the filling plenty of Mediterranean flavor while the cranberries add a touch of seasonal sweetness. 🍂 Prep: 15 min | Cook: 35–40 min | Servings: 4 🛒 Ingredients 🎃 Roasted Delicata Squash 2 medium delicata squash 1½ tbsp extra-virgin olive oil ½ tsp dried oregano ½ tsp dried thyme ¼ tsp garlic powder Black pepper to taste Small pinch sea salt 🌿 Quinoa Filling 1 cup cooked quinoa ¾ cup chickpeas, drained & rinsed 2 cups baby spinach, chopped ½ small red onion, finely diced 2 cloves garlic, minced ⅓ cup dried cranberries ½ cup crumbled feta ⅓ cup chopped walnuts 1 tbsp extra-virgin olive oil 1 tsp dried oregano ½ tsp dried thyme ¼ tsp ground cinnamon Black pepper to taste 🍋 Lemon-Herb Dressing 2 tbsp extra-virgin olive oil 1½ tbsp fresh lemon juice 1 tsp Dijon mustard 1 tsp honey 1 tbsp fresh parsley, chopped ½ tsp dried oregano Black pepper to taste 🌱 To Finish Extra feta Fresh parsley Toasted walnuts Pumpkin seeds, optional Pomegranate arils, optional 👩‍🍳 Instructions 1. Preheat oven to 425°F. Line a baking sheet with parchment paper. 2. Wash the delicata squash well. Cut each squash in half lengthwise and scoop out the seeds. There's no need to peel delicata squash—the skin is edible. 3. Brush the squash with olive oil and season with oregano, thyme, garlic powder, salt and pepper. 4. Place cut-side down on the baking sheet and roast for 20–25 minutes, until nearly tender. 5. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion and cook for 3–4 minutes. 6. Add garlic and spinach and cook until the spinach is wilted. 7. Stir in cooked quinoa, chickpeas, cranberries, oregano, thyme, cinnamon and black pepper. Cook for another 2–3 minutes. 8. Remove from heat and gently fold in feta and walnuts. 9. Turn the roasted squash cut-side up. Divide the quinoa mixture among the four halves. 10. Return to the oven for 8–10 minutes, until the filling is hot and the squash is completely tender. 11. Whisk together olive oil, lemon juice, Dijon, honey, parsley, oregano and black pepper. 12. Drizzle the lemon-herb dressing over the warm stuffed squash. 13. Finish with extra feta, parsley and toasted walnuts. Add pumpkin seeds or pomegranate arils for an extra festive fall touch. 🍎 Another Fall Variation Add ½ cup finely diced Honeycrisp apple or pear to the quinoa mixture. Sauté it briefly with the onion so it softens slightly while retaining some texture. For additional greens, kale can replace the spinach. Approximate Nutrition Per stuffed squash half: 390 calories | 12g protein | 50g carbs | 18g fat | 9g fiber 💡 Cranberry tip: Dried cranberries can contain quite a bit of added sugar. Look for unsweetened or fruit-juice-sweetened cranberries if you'd like to keep the filling less sweet. #everyone #followers #highlights #mediterraneanfood #mediterraneanstyle

Danielle

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Monday 21 September 2026 13:48:49 GMT