- 900 g Butternut squash
- 2 teaspoons Vegetable oil
- 1 teaspoon dried oregano
- 1 teaspoon Salt
- 1 teaspoon butter
- 1.5 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
- 50 g Pine nut
Mediterranean Stuffed Squash
INGREDIENTS
Mediterranean Stuffed Squash with
Mediterranean Stuffed Squash with 
- 900 g Butternut squash
- 2 teaspoons Vegetable oil
- 1 teaspoon dried oregano
- 1 teaspoon Salt
- 1 teaspoon butter
- 1.5 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
- 50 g Pine nut
NUTRITIONAL INFORMATION
Mediterranean Stuffed Squash with
Mediterranean Stuffed Squash with
- Protein 17 (g)
- Total Fat 26 (g)
HOW TO PREPARE
Mediterranean Stuffed Squash with
Mediterranean Stuffed Squash with
1
Split Butternut Squash into 2 equal pieces, and remove the seeds
2
Brush with Vegetable Oil and sprinkle Oregano and Salt over the top
3
Place in a preheated oven and roast at 180C 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
11
Tip:
REVIEWS
Mediterranean Stuffed Squash with
