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Middle East Second course

Mediterranean Stuffed Squash

0
45 Min
Easy
A simple stuffed squash recipe, prepared Mediterranean-style with a filling of quinoa, Feta cheese, herbs and olives. Tasty, yet healthy!

Ingredients

-
4 Servings
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 Medium
Squash, summer, all varieties, raw
10 g
vegetable oil
1 tsp
dried oregano
1 tsp
salt
1.5 cups
Quinoa, uncooked
6 g
Butter, without salt
100 g
Feta Cheese, crumbled
50 g
Shallots, raw
50 g
pine seeds, toasted
100 g
Olives, ripe, canned (jumbo-super colossal)
150 g
Red Bell Pepper, chopped
2 cups
water
2 tbsp
Parsley, chopped (optional)
2 tbsp
Chives, raw
20 g
MAGGI® Chicken Bouillon

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Nutrition Value

Protein
16.18 g
Energy
467.59 kcal
Carbohydrates
51.98 g
Fats
24.51 g
Information per serving
Lets Cook

Instruction

45 Minutes
Step 1
0 Min
Split the butternut squash into 2 equal pieces and remove the seeds.
Step 2
0 Min
Brush with vegetable oil and sprinkle oregano and salt on top.
Step 3
0 Min
Place in a preheated oven and roast at 180°C for 30 mins until the flesh is soft.
Step 4
0 Min
Meanwhile, melt butter in a medium saucepan. Add and sauté shallots until golden.
Step 5
0 Min
Add 2 cubes MAGGI® Chicken Bouillon and water and bring to a boil.
Step 6
0 Min
Add washed quinoa and cook over medium heat for 15 mins until the stock is absorbed and the grains are tender.
Step 7
0 Min
In a mixing bowl, combine Feta cheese, pine seeds, bell peppers, olives, parsley and chives with the slightly cooled quinoa.
Step 8
0 Min
Remove squash from oven and use the quinoa stuffing to fill the squash.
Step 9
0 Min
Return to the oven and roast for another 10 mins.
Step 10
0 Min
Dish can be served either warm or cold.
Mediterranean Stuffed Squash

Step 1 of 10

Split the butternut squash into 2 equal pieces and remove the seeds.

Mediterranean Stuffed Squash

Step 2 of 10

Brush with vegetable oil and sprinkle oregano and salt on top.

Mediterranean Stuffed Squash

Step 3 of 10

Place in a preheated oven and roast at 180°C for 30 mins until the flesh is soft.

Mediterranean Stuffed Squash

Step 4 of 10

Meanwhile, melt butter in a medium saucepan. Add and sauté shallots until golden.

Mediterranean Stuffed Squash

Step 5 of 10

Add 2 cubes MAGGI® Chicken Bouillon and water and bring to a boil.

Mediterranean Stuffed Squash

Step 6 of 10

Add washed quinoa and cook over medium heat for 15 mins until the stock is absorbed and the grains are tender.

Mediterranean Stuffed Squash

Step 7 of 10

In a mixing bowl, combine Feta cheese, pine seeds, bell peppers, olives, parsley and chives with the slightly cooled quinoa.

Mediterranean Stuffed Squash

Step 8 of 10

Remove squash from oven and use the quinoa stuffing to fill the squash.

Mediterranean Stuffed Squash

Step 9 of 10

Return to the oven and roast for another 10 mins.

Mediterranean Stuffed Squash

Step 10 of 10

Dish can be served either warm or cold.

Recipe PDF
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