HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconStuffed Squash Boats
Stuffed Squash Boats

Stuffed Squash Boats

with Mushrooms, Quinoa, and Golden Raisins

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Why dirty an extra bowl when you can use the squash itself? That’s what our chefs, Freida and Nate, were thinking when they started experimenting with delicata squash. Golden raisins and tangy feta make an appearance here to add a touch of sweetness and creaminess to the dish.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pound

Delicata Squash

4 ounce

Button Mushrooms

½ cup


1 unit


1 ounce

Golden Raisins

¼ ounce


½ cup

Feta Cheese


1 unit

Veggie Stock Concentrate

2 tablespoon

White Wine Vinegar

Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories493 kcal
Energy (kJ)2063 kJ
Fat17 g
Saturated Fat5 g
Carbohydrate76 g
Sugar20 g
Dietary Fiber10 g
Protein17 g
Cholesterol17 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Trim and halve squash lengthwise, then scoop out seeds. Rub with a drizzle of olive oil and a pinch of salt and pepper. Bake cut side down on a baking sheet until very tender, about 20 minutes.


Meanwhile, bring 1 cup water and stock concentrate to a boil in a small pot. Halve, peel, and mince shallot. Thinly slice mushrooms. Add quinoa to boiling water, cover, and simmer until tender, about 15 minutes.


While quinoa cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add shallots and cook until softened, 1-2 minutes. Add mushrooms and toss until soft and golden brown, 3-4 minutes. Season with salt and pepper.


When quinoa is done, stir into pan with mushrooms. Add golden raisins, 1 tsp white wine vinegar, and a drizzle of olive oil. Season with salt and pepper. Taste and add more vinegar, if desired.


When squash is done, stuff with quinoa (there will be some left over). Sprinkle with feta, and bake until cheese softens, about 2 minutes.


Roughly chop cilantro. Plate remaining quinoa, top with stuffed squashes and cilantro, and enjoy!