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–+ servings
Stuffed Gem Squash

Stuffed Gem Squash: A Cozy, Healthy Delight for Dinner

Discover the delightful flavors of Stuffed Gem Squash, a vegetarian and gluten-free dish that's perfect for any meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 squash
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 pieces Gem Squash Pick ones with a smooth, firm skin.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
For the Filling
  • 1 cup Quinoa Cooked before mixing; can swap for couscous.
  • 4 ounces Cream Cheese Opt for one with minimal additives or Greek yogurt.
  • 2 cloves Garlic Minced; adjust quantity to taste.
  • 1/4 cup Fresh Parsley Can substitute with chives or basil.
  • 1 teaspoon Fresh Thyme Dried thyme is a good substitute.
  • 1 teaspoon Salt Season to taste.

Equipment

  • Oven
  • Baking Tray
  • Parchment paper
  • Large bowl

Method
 

Preparation
  1. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
  2. Cut the tops off the gem squash and scoop out the seeds. Drizzle olive oil inside and out.
  3. Place the squash cut side down on the baking tray and roast for 30-40 minutes.
  4. Rinse and cook the quinoa according to the package instructions (about 12-15 minutes).
  5. In a large bowl, combine the cooked quinoa with cream cheese, minced garlic, parsley, thyme, salt, and pepper.
  6. Flip the roasted squash and fill them generously with the quinoa mixture.
  7. Return the filled squash to the oven and bake for an additional 15 minutes.
  8. Let the stuffed squash cool slightly before serving.

Nutrition

Serving: 1squashCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1800IUVitamin C: 15mgCalcium: 120mgIron: 2mg

Notes

Leftover stuffed gem squash can be stored in an airtight container for up to 2-3 days. For freezing, wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months.

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