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Mediterranean Stuffed Squash Recipe

Make Meatless Mondays Stress-Free With Hearty Stuffed Squash

Make eating healthy easier by incorporating Mediterranean flavors with earthy vegetables. This stuffed squash is a great substitute for a meat or poultry dish as it packs a sufficient dose of fiber and protein without skimping on deliciousness!

Mediterranean Stuffed Squash


Mediterranean Stuffed Squash Recipe


  1. 1 medium butternut squash
  2. 2 tsp vegetable oil
  3. 1 tsp dried oregano
  4. 1 tsp salt
  5. 1 tsp butter
  6. 1 medium shallot, chopped
  7. 2 cubes MAGGI® Chicken Stock
  8. 2 cups water
  9. 1-1/2 cup quinoa, washed
  10. 100g feta cheese
  11. 50g pine seeds, lightly toasted
  12. 1 medium red bell pepper, finely diced
  13. 1 cup black olives, pitted and roughly chopped
  14. 2 tbsp fresh parsley, chopped
  15. 2 tbsp fresh chives, chopped


  1. Split butternut squash into 2 equal pieces and remove the seeds.
  2. Brush vegetable oil and sprinkle oregano and salt over the top.
  3. Place in a preheated oven and roast at 1800C for 30 minutes until the flesh is soft.
  4. Meanwhile, melt butter in a medium saucepan, add and sauté shallots until golden.
  5. Add 2 cubes MAGGI® Chicken Stock and water and bring to a boil.
  6. Add washed quinoa and cook over medium heat for 15 minutes until stock is absorbed and the grains are tender.
  7. In a mixing bowl combine feta cheese, pine seeds, bell peppers, olives, parsley and chives with the slightly cooled quinoa.
  8. Remove squash from oven and use the quinoa stuffing to fill the squash.
  9. Return to the oven and roast for another 10 minutes.
  10. Dish can be served either warm or cold.
Image Source: MAGGI
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