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