This Vegan Creamed Spinach & White Bean Stuffed Delicata Squash is a plant-based dinner that you’ll dream about! It’s filling, with tons of vegetables, and loaded with plant-based protein from the white beans. This easy recipe comes together quickly and is super satisfying.

Say hello to one of the best things I’ve made this year: Creamed Spinach & White Bean Stuffed Delicata Squash. It’s easy to make, it’s vegan and full of plant-based protein, and it’s perfect for serving up for lunch, dinner, or even to grace your holiday table.

I love a good stuffed squash and once the idea for this one popped into my head, there was no going back until it was made. This stuffed delicata squash came together so quickly and easily that I truly couldn’t believe how delicious it was once I pulled it from the oven! And healthy too?! A true dream meal. Before we get into the full recipe, let’s discuss one of my favorite vegetables: delicata squash.

What does delicata squash taste like?

Delicata squash has a wonderful flavor, with a sweetness similar to butternut squash or acorn squash, almost brown sugar-like in flavor, especially after it’s roasted, with a bit of earthiness. It also has a bit of a pumpkin flavor but is sweeter. It’s absolutely delicious!!

Is delicata squash good for you?

YES! Delicata squash is super healthy and good for you. It’s full of essential vitamins, minerals, and nutrients, like beta carotene, potassium, vitamin C, vitamin A, vitamin E, and fiber. It’s also relatively low in calories and carbs, especially when you consider its inherent sweetness.

Is delicata squash skin edible?

Unlike some of its squash cousins like butternut squash, delicata squash skin is edible and delicious! The skin is thin and delicate, so it’s absolutely edible. It’s super tender and delicious once it’s roasted, which makes it perfect for vegan stuffed squash! It’s also a great source of fiber. This means you don’t have to peel delicata squash, which is great, because peeling squash skin is generally a pain.

How to prepare delicata squash:

  1. Wash the delicata squash well, getting off any dirt and dirty residue that may be present on the squash. Since we’re eating the skin, you want it super clean!
  2. Slice off the very end of both sides of the squash to remove the woody squash stem.
  3. Cut the squash in half lengthwise. You can stand the squash on the cut end to make this easier.
  4. Use a spoon to scrape out all of the “guts” of the squash — all the stringy bits and the seeds. I put all of the into a bowl and separate out the seeds for roasting.
  5. Now, you’re ready to brush your delicata squash with oil and roast the halves while you make your vegan creamed spinach filling.

Can I use a different squash?

Sure! If you don’t have access to delicata squash, I recommend using an acorn squash instead. Spaghetti squash would also work well! I would recommend butternut unless you can find a small one since they tend to be much larger!

How to make the vegan creamed spinach & white bean filling:

To make this filling for the vegan stuffed squash, first, we start by making the simple cashew cream sauce that provides the “cream” for our creamed spinach. To make it, you’ll combine the following in your blender:

  • Raw Cashews
  • Water
  • Nutritional Yeast
  • Raw Garlic
  • Lemon Juice
  • Sea Salt

You’ll blend everything for the cashew cream sauce in a high-powered blender until completely smooth. Set it aside while you prepare the vegetables for the filling.

To make the vegetables for the filling, start by sauteing the diced onion. Once translucent, add the garlic and saute until fragrant. Add in the spinach and white beans, and cook until the spinach is wilted and the beans are warmed through. Then, pour your cashew cream sauce over the top and mix until fully combined. Taste, and add salt and pepper to your tastes.

Fill up the roasted squash with your delicious white bean and spinach mixture, and then top with breadcrumbs if using. Return to the oven for a few minutes to warm it all through, and serve!!

I love serving this vegan stuffed squash with a quick side salad – this vegan caesar salad (served without the tempeh) is my favorite to go alongside this meal. I also love it with a simple greens salad tossed with lemon, olive oil, salt, pepper, vegan parmesan cheese, and some of the breadcrumb topping!

I hope you love this recipe as much as I do. If you decide to try it out, let me know what you think in the comments section below! I’d love to hear.

More healthy fall dinners:

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Creamed Spinach & White Bean Stuffed Delicata Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This Creamed Spinach & White Bean Stuffed Delicata Squash is a plant-based dinner that you’ll dream about! It’s filling, with tons of vegetables, and loaded with plant-based protein from the white beans. This easy recipe comes together quickly and is super satisfying.

Ingredients

Scale
  • 2 small delicata squashes, mine were about 5½ inches in length
  • 2 tablespoons olive oil
  • 1 small white or yellow onion, diced
  • 3 garlic cloves, minced
  • 1½ cups (1 15 oz. can) white beans, drained and rinsed, I recommend cannellini beans
  • 4 cups fresh spinach
  • Salt & pepper, to taste
  • Toasted bread crumbs, gluten-free if needed, see Notes for how-to toast

For the creamy sauce

  • ½ cup raw cashews, soaked in hot water for 30 minutes
  • ½ cup water
  • 2 tablespoons nutritional yeast
  • 1 garlic clove
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Cut the delicata squashes in half lengthwise and scoop out the stringy insides and seeds. Save to roast separately!
  3. Brush the inside of the squash with olive oil and sprinkle lightly with sea salt.
  4. Place the squash cut side down on the baking sheet and bake for 30 to 40 minutes, or until a knife easily pierces the squash.
  5. While the squash bakes, prepare the filling. Start by making the cashew cream sauce: blend the cashews, water, nutritional yeast, garlic, lemon juice, and salt in a high-powered blender until completely smooth, about three minutes, and set it aside while you prepare the spinach and white beans.
  6. To make the filling, heat one tablespoon of olive oil in a medium-sized deep-sided saute pan over medium heat. Once hot, add the diced onions and cook for about 5 minutes, until translucent. Add the garlic and saute until fragrant, about 1 to 2 minutes.
  7. Add in the spinach and white beans, and cook until the spinach is wilted and the beans are warmed through. Pour in the cashew cream sauce and mix until fully combined, letting the sauce thicken slightly as it mixes with the vegetables. Taste, and add salt and pepper as needed.
  8. Divide the creamed spinach filling into the roasted squash halves. Top with toasted breadcrumbs, if using (breadcrumb how-to in the Notes below). Return to the oven for five minutes to warm it all through and serve immediately.

Notes

For the toasted breadcrumbs: heat 1 tablespoon oil in a small saute pan. Add in about ⅓ cup breadcrumbs (gluten-free if needed) and any spices or herbs of your choice. I added in a bit of garlic powder and onion salt. Saute for 3 to 5 minutes, until golden and toasted. Remove from heat.

To make ahead of time: prep the squash all the way up until stuffing the squash, and instead of baking, cover with plastic wrap or foil and place in the refrigerator for up to two days. When ready to serve, reheat in the oven for 20-25 minutes at 350°F.

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