Total Time: less than 1 hour
Yield: serves 2-4 people (depending on if you want it solo or served with another dish)
1 delicata squash
2 teaspoons olive oil
3 garlic cloves
½ yellow onion
1 cup spinach
2 tablespoons bread crumbs (skip if making dish gluten-free)
2 tablespoons nutritional yeast
½ lb uncooked polenta
Gather all your ingredients and preheat the oven to 400 degrees.
Cut the squash in half, long ways. Leave the skin on!
Scoop out the seeds and place on a baking dish.
Brush 1 teaspoon of the olive oil onto the centers of the squash.
Sprinkle the squash with salt and pepper.
Bake for 20 minutes uncovered.
Start preparing the stuffing while the squash is baking.
Chop the onions & garlic.
Heat the remaining 1 teaspoon of olive oil in a frying pan on medium/low heat.
Sauté the garlic and onions for 3-4 minutes.
Add the spinach and sauté for 2-3 more minutes.
Crumble the polenta with your fingers and add it to the frying pan. Sauté for 2 more minutes.
Season the stuffing with salt & pepper to taste.
Add the stuffing to the hollowed out squash.
Combine the breadcrumbs and nutritional yeast and sprinkle on top of the squash and stuffing.
Bake for another 15-20 minutes. The breadcrumbs should be golden.
Sprinkle it with paprika or hot sauce and enjoy!
The delicata squash is the most chill of all the squash options out there. It's easy to cut into, the skin is edible, the seeds scoop out very easily, and it has a lot of flavor. Sometimes preparing squash can be intimidating because of how hard they can be to cut into and how difficult the skin can be to remove. The delicata won't put you through that stress because the skin is so soft and thin that you don't have to remove it and you can just cut into it and eat it no problem after baking. Seriously. It's the most chill squash. You can find the delicata squash at most stores and markets during the fall and winter months.