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Mediterranean Quinoa Stuffed Butternut Squash

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  • OGWLAdmin Starlett
  • Ready in: Prep: 5 Min, Cooking: 30 Min, Total: 35 Min
  • Serves: 2
Mediterranean Quinoa Stuffed Butternut Squash

One of the most popular recipes is this Mediterranean Quinoa stuffed butternut squash which also happens to be one of my favorite recipes for this season.


  • 1 butternut squash
  • 1/2 cubed courgette (zucchini)
  • 1 chopped tomato
  • 2/3 cup quinoa
  • just above 1 cup hot water (2:1 water and quinoa)
  • handful of black pitted olives
  • 100 g cubed Feta (3.50 oz) (skip if vegan)
  • 1/2 tbsp dried oregano
  • grated Parmesan cheese (skip if vegan)
  • extra virgin olive oil
  • Step by Step Directions

    1. Preheat oven to 200°C (400°F). Halve the butternut squash, arrange the two halves on a baking tray and sprinkle some salt and a few drops of olive oil. Cook in the oven for 30-35 minutes.

    2. While the squash is roasting, add a splash of olive oil to a pan and heat to a medium temperature. Add the courgette and cook for 3-4 minutes with the lid on until it softens.

    3. Add the oregano, tomatoes, olives and quinoa to the pan followed by the hot water. Add salt to taste. Cook for about 10-15 minutes until the water has evaporated and the quinoa is cooked. Turn off the heat and add the Feta cubes to the mix.

    4. Once your squash is done, scoop out the seeds and most of the flesh. Distribute the veggie quinoa mix evenly between the two halves.

    5. Once you get the flesh out, save it to make something sweet with it. You can use it to make decadent healthy No Bake Pumpkin cream chocolate cookies. Sometimes I just eat the cooked pumpkin/squash in a bowl with some cinnamon and honey, super sweet treat!

      The recipe for No Bake Pumpkin Cream Chocolate Cookies will be found in our files also.

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