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Mediterranean Stuffed Squash Recipe

Mediterranean Stuffed Squash

Family Gathering

Total Time : Serves 4

HOW TO PREPARE Mediterranean Stuffed Squash Recipe

Split Butternut Squash into 2 equal pieces, and remove the seeds

Brush with Vegetable Oil and sprinkle Oregano and Salt over the top

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

Meanwhile. Melt butter in a medium saucepan, add and sauté Shallots until golden

Add 2 Cubes MAGGI Chicken Stock and Water and bring to a boil

Add washed Quinoa and cook over medium heat for 15 minutes until stock is absorbed and the grains are tender

In a mixing bowl combine Feta Cheese, Pine Seeds, Bell Peppers, Olives, Parsley and Chives with the slightly cooled Quinoa

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

Return to the oven and roast for another 10 minutes

Dish can be served either warm or cold

Tip: Use a fork to make some holes in the flesh of the pumpkin to allow it to cook evenly and become more tender

Nutritional Information For Mediterranean Stuffed Squash Recipe

Per Portion of 300g

Protein : 17.00 g
Carbohydrate : 79.00 g
Fats : 26.00 g

Your Grocery List

  • 900 g butternut squash
  • 2 teaspoons vegetable oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon butter
  • 1½ cup quinoa
  • 1 medium shallot
  • 2 cups water
  • 100 g feta cheese
  • 1 medium red bell pepper
  • 1 cup black olive
  • 2 tablespoons fresh parsley
  • 2 tablespoons chives, fresh
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube
  • 50 g pine nut


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