These quinoa stuffed gem squash with cream cheese and herbs make for an easy vegetarian dinner, or a side dish with other plates. The stuffing is gooey from the cheese and flavourful from the herbs. Perfect for a vegetarian Thanksgiving or Christmas dinner I think!
There's something a bit fun about stuffed vegetables, and the kids in my family love them. If you fancy some other options, then you may like to see my quinoa stuffed zucchini for a main dish and my herb cream stuffed mini peppers which are a fun appetizer.
And for a cosy winter recipe that can be served as both a main or a side, have a peek at my couscous stuffed butternut squash recipe!
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⭐ Why you'll love this recipe
- The quinoa and cheese gives a source of protein for those having as a main dish.
- The stuffed squash are super simple to make, so you can spend your time relaxing rather than doing a more complicated recipe.
- You can swap out the herbs for those you prefer or have to hand to change the flavours.
- They are a vegetarian, low histamine and gluten-free recipe for people with those dietary requirements.
🍠 Ingredients
These quinoa stuffed squash have very few ingredients, and most are usually on my shopping list! You will need:
- Mini squash: there are lots of smaller squash to choose from, including acorn squash, which is always delicious. The squash I used in this recipe and shown in the pictures is rolet gem squash.
- Quinoa: a pantry staple, and good source of vegan protein. I suggest using white quinoa, but there are quinoa blends as well.
- Cream cheese: I would suggest to look for a brand with as few additives as possible.
- Thyme: a fragrant herb that works well with the squash, and a reputed anti-histamine as well.
- Parsley: the classic herb, and always growing on my windowsill!
- Garlic: use fresh if you can. I use one clove, but garlic fans make like a few more.
🔪 Step by step instructions
Making these stuffed gem squash with quinoa, cream cheese and herbs is very easy and the oven does most of the work. Also quite a fun recipe for kids to help out with too, with the stirring and stuffing of the squash. Not the aspects involving cutting the squash though!
STEP 1
Slice the tops off the squash and use a knife and/or spoon to remove the seeds. Drizzle olive oil on both the inside of the squash and on the skin as well. Place cut side down on your baking tray (so opposite to the picture shown below) and bake in the oven.
STEP 2
Cook your quinoa according to packet instructions. It usually takes 12-15 minutes.
STEP 3
Add the quinoa to a bowl with the cream cheese, herbs, garlic, salt and black pepper (if using). Stir well, so the mixture is all combined.
STEP 4
Spoon the mixture into the mini squash, then bake. It's really as simple as that!
💭 Recipe tips and notes
- Scoop out the seeds with a spoon rather than a knife. Using a knife usually makes it easier to accidentally pierce through the skin.
- I would suggest using a cream cheese with as few additives as possible.
- Swap out the herbs for those you prefer if you aren't a fan of thyme or parsley.
📋 Frequently asked questions
Yes! Most squash can be stuffed, including acorn squash and butternut squash. This butternut squash stuffed with rice, pistachios and herbs is also good!
The skin for rolet gem squash is too tough to eat. Simply scoop out the flesh and the filling to enjoy the dish! You can eat the skin of other varieties of squash such as acorn squash.
Yes, they use quinoa which is gluten free and none of the other ingredients contain gluten. As with all recipes, always check the ingredients of any packaged items being used.
🍽 More fun dinner recipes
Tasty ideas for your evening meal, and all quite simple to make, perhaps pick from my ricotta pesto pasta or my green spaghetti. Some recent ideas to choose from:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
📖 Recipe
Stuffed Gem Squash
Ingredients
Instructions
- Preheat the oven to 200C and line a baking tray with parchment paper.
- Slice the tops off the squash and use a knife and/or spoon to remove the seeds. Drizzle olive oil on both the inside of the squash and on the skin as well. Place cut side down on the tray and bake for 30-40 minutes, depending upon the size of the squash.
- Cook the quinoa according to packet instructions.
- Add the quinoa to a bowl and combine with the cream cheese, herbs, garlic, salt and pepper (if using). Spoon into the cooked squash. Bake for a further 15 minutes.
Notes
- Scoop out the seeds with a spoon rather than a knife. Using a knife usually makes it easier to accidentally pierce through the skin.
- I would suggest using a cream cheese with as few additives as possible.
- Swap out the herbs for those you prefer if you aren't a fan of thyme or parsley.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- black pepper, which scores 1.
- garlic, which scores 1.
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