Mediterranean Stuffed Squash
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 41.58 g |
| Energy | 384.82 kcal |
| Fat | 19.6 g |
| Protein | 12.94 g |
| Fiber | 6.18 g |
| Sodium | 1568.44 g |
| Sugar | 7.41 g |
Instructions
Total
5'Preparation
45'Cooking
0'Waiting
Step by step
Split the butternut squash into 2 equal pieces and remove the seeds.
Brush with vegetable oil and sprinkle oregano and salt on top.
Place in a preheated oven and roast at 180°C for 30 mins until the flesh is soft.
Meanwhile, melt butter in a medium saucepan. Add and sauté shallots until golden.
Add 2 cubes MAGGI® Chicken Bouillon and water and bring to a boil.
Add washed quinoa and cook over medium heat for 15 mins until the 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 mins.
Dish can be served either warm or cold.
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Mediterranean Stuffed Squash
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