Angela’s Stuffed Roasted Delicata Squash

  • Author: Aggies Kitchen
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Vegetarian

Enjoy this seasonal squash roasted and stuffed with spinach, beans and cheesy topping.


  • 2 Delicata squash, cut lengthwise
  • 2 teaspoon olive oil, divided
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 small onion, chopped finely
  • 1 15 oz can cannellini or white beans, rinsed and drained
  • 3 handfuls fresh spinach, torn into small pieces
  • 1/4 cup panko or bread crumbs
  • 1/4 cup Parmesan cheese
  • red pepper flakes, for serving


  1. Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.
  2. While squash is baking, make stuffing for squash:
    Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add spinach to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
  3. Spoon stuffing into each squash half.
  4. In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
  5. Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.


  • Serving Size: 1/2 squash