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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

MAGGI

Mediterranean Stuffed Squash Recipe

Ingredients

  1. 1 medium butternut squash
    2 tsp vegetable oil
    1 tsp dried oregano
    1 tsp salt
    1 tsp butter
    1 medium shallot, chopped
    2 cubes MAGGI® Chicken Stock
    2 cups water
    1-1/2 cup quinoa, washed
    100g feta cheese
    50g pine seeds, lightly toasted
    1 medium red bell pepper, finely diced
    1 cup black olives, pitted and roughly chopped
    2 tbsp fresh parsley, chopped
    2 tbsp fresh chives, chopped

Directions

  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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